Sweet Potato Latkes

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Prep Time: 30 Minutes
Cook Time: 30 Minutes
Yields 22-24 latkes

2 lbs. Yukon Gold potatoes
1 ½ lbs. Sweet Potatoes
1 large yellow onion, shredded
¾ cup ground Rice Krispies
2 eggs, beaten
1 Tbsp. gluten-free flour blend
1 1/4 tsp salt, or more to taste
1/2 tsp pepper
1 ½ cup oil for frying


Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes. Place grated potato into a bowl and immediately cover with cold water.

Next, grate the onion using the grater or food processor.

Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.

Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.

Pour potato and onion into the clean bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.

In a skillet, add oil to reach a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F.

While oil is heating, use the fork to stir the GF Bread Crumbs, beaten eggs, GF flour, salt and pepper into the potato and onion shreds. You can add salt and pepper to taste. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.

Scoop up 3 Tablespoons of the potato mixture and shape into a tightly compacted disk. I do this by first filling a 1/8 measuring cup and then filling again halfway.

Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together.

Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.

Note: If your latkes aren’t holding together, stir more GF flour starch into the mixture, 2 teaspoons at a time, until the batter “holds”. You can also add another egg to the mixture, if needed.

Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.

Calories 395; Total fat 28.2g; Sodium 553mg; Carbohydrates 25.4; Dietary fiber 0g; Protein 11.4g