(updated March 19, 2017) // by Phoebe Lapine // 11 comments
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As I’m sure you’re well aware by now, fried potatoes are among my favorite things in the world, right up there with miniature ponies, massages, and videos of Taylor Swift awkwardly smashing sh*t with a golf club.
Come Christmakkah, I put aside my usual French fries and primary condiments in favor of some Jewish potato pancake love with far fahncier accoutrements—things like caviar and crème fraiche that they definitely never served at the shtetl.
Besides the condiments, there’s something else that makes potato latkes a definitive special occasion treat for me. And that’s the amount of grating that’s involved.
There are few kitchen tasks I hate more than shredding vegetables on the side of a box grater, which inevitably takes off a few of my knuckles in the process. I’m pretty sure latkes were intentionally designed this way so that Jewish mothers could make the men in their lives feel even more guilty for the blood, sweat, and tears that went into Hanukkah dinner, and therefore force them to go back for thirds.
It’s for this reason that potato latkes are something I much prefer buying or eating off the back of someone else’s kitchen misery. But since they are usually made with white flour, that is sadly no longer an option.
So this year I sucked it up and created these gluten-free sweet potato latkes. They’re spiced with ground ginger and a hint of cayenne, and packed with scallions, since the only thing worse than grating potatoes is grating onions. They’re made with rice flour and the result kind of tastes similar to a scallion pancake at a Chinese restaurant, which feels duly appropriate for Christmakkah. I recently made them with some chopped up kimchi and that doubled down on all my Asian pancake fantasies.
What great gluten-free finger food do you have planned for this holiday season? Let me know in the comments!
Combine the scallion, sweet potato, kimchi (if using) egg, flour, salt, ground ginger, and cayenne in a large mixing bowl and stir until incorporated.
Heat a thin layer of oil in a large non-stick skillet (preferably cast iron). Add the latke mixture to the pan in batches, a heaping tablespoon per patty, and fry over high heat until dark brown on both sides, about 2 minutes per side. If your stove is uneven, tilt the pan to redistrubte the oil every once in a while. Remove the latkes to a paper-towel lined plate and repeat with the remaining batter, adding more oil as necessary (about 4 batches total, depending on the size of your pan).
Serve immediately with Greek yogurt or sour cream.
Notes
To make the latkes in advance, simply reheat on a baking sheet in a 400 degree oven until sizzling, 10 minutes.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
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I laughed through this whole post! I love potato latkes and begged my Mom to make them every night of Chanukah when I was little. As an adult the grating sends me right over the edge – especially the onion! I too hope that someone else will make them for me! These look wonderful and as a GF peep too, it’s good to know there are options 🙂
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Phoebe Lapinesays
ahhh Liz! I’m so glad you could identify 🙂 I took pity on my mom this year and asked her to make tortilla soup for the first night of Hannukah. Super traditional…but she was grateful. xoxo
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Isadora @ she likes foodsays
Fried potatoes are some of my favorite things in the world too!! Really I love any type of potato, but fried is always better! I’m also pretty obsessed with sweet potatoes, so I love that you used them in this recipe. I’m thinking that I can deal with the horrible task of using the grater if it means I get to enjoy these latkes 🙂
Latkes are usually served at dinnertime along with a meaty main, like brisket. Mixing milk and meat at the same meal is a no-no for those who keep kosher, so sour cream would be out as a latke condiment leaving the underdog apple sauce victorious.
Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior.Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.
Are Sweet Potatoes Gluten-Free? Yes, sweet potatoes are also naturally gluten-free. However, as with regular potatoes, when cooking them, you need to ensure that there are no gluten-containing ingredients.
"Sweet potato flour is starchy and does not contain gluten, which can result in a dense, heavy product," explains Caroline Thomason, RD, CDCES, a Warrenton, Virginia-based registered dietitian who helps women stop dieting and find confidence with food.
Potato latkes are a more recent Ashkenazi invention that gained popularity in Eastern Europe during the mid 1800? s. A series of crop failures in Poland and the Ukraine led to mass planting of potatoes, which were easy and cheap to grow. But before potatoes came on the scene, the latke of choice was cheese.
Its Modern Hebrew name, levivah (לְבִיבָה levivá), plural levivot, is a revival of a word used in the Book of Samuel to describe a dumpling made from kneaded dough, part of the story of Amnon and Tamar.
These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.
Russet potatoes: Russet potatoes, or baking potatoes, are high in starch and have a dry, mealy texture. This type of potato is best for latkes because the dryness of the potato is partially responsible for that desirable, crispy texture. Yellow onion: Yellow onion adds a savory flavor to the latkes.
The latke, it turns out, has its roots in an old Italian Jewish custom, documented as early as the 14th century. That, it seems, is where Jews first fried pancakes to celebrate Hannukah. Only back then, they were made of cheese.
It's important to know that peanuts, peanut butter, peanut flour and peanut oil are considered naturally gluten-free foods. Gluten is a form of protein found in wheat, barley and rye (2).
Cinnamon is a gluten-free spice obtained from the bark of the Cinnamonum tree. Some people are sensitive, allergic, or intolerant to gluten. While naturally obtained cinnamon is gluten-free, processed cinnamon powder may sometimes contain gluten.
Yes, quinoa is gluten-free. Quinoa (pronounced keen-wah) is gluten-free and is a great alternative to gluten-containing grains. It is a nutritionally dense whole grain that gives a higher amount of antioxidants than other common grains eaten on the gluten-free diet.
Are Sweet Potato Fries Gluten-Free? Some sweet potato fries may be gluten-free, as long as they're cooked in a dedicated fryer and do not have any breading or coating. However, many restaurants use a shared fryer and cannot guarantee that their sweet potato fries are gluten-free.
Yes, Honey is naturally gluten free and is safe for people with gluten intolerance and celiac disease to consume. So you can relax and enjoy our honey on a daily knowing it won't upset your tummy.
These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.
Traditional lacy potato latkes can be flavored with onion, parsley, grated carrot, or apple, or made simply of seasoned shredded potatoes. When served as a course on their own, they are usually accompanied by applesauce and sour cream.
Latkes are just fried potatoes, so they're basically a blank canvas of crispy deliciousness. Pick any of our top latke recipes and try a new topping this year. Applesauce and sour cream are the traditional accoutrements for latkes.
The Mishnah Berurah (167:27) explains that dipping in salt or condiments makes the first bite tasty and adds honor to the beracha. What if the bread needs no taste enhancement? Then the Shulchan Aruch says that condiments are not required. The Rema disagrees in that it is a mitzvah to have salt on the table.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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