(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 🙂
Tradition says so. 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.
I will have to travel with them for two hours and latkes are only good as soon as you fry them. What can I do to keep the potato batter from turning brown? A: When shredding the potatoes be sure to add some acidity (such as a teaspoon of white wine vinegar or concentrated lemon juice to the water.
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.
Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.
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.
Trader Joe's website states “If you see “Gluten Free”on a Trader Joe's product, this means that the product has been validated to contain less than 20 ppm of gluten (or made in a certified gluten free facility). Individuals with Celiac Disease or Gluten Sensitivity must avoid gluten for their health.”
Potato flour is a common gluten-free alternative for gluten-containing flours. Potato flour is made by grinding potato roots and removing the fibrous material. Potato flour is most commonly used to thicken sauces and is generally included in gluten-free flour blends because it adds moisture to baked goods.
TO FREEZE AND REHEAT LATKES: Fry but until light golden - not too dark, cool and freeze immediately. Reheat frozen latkes at 425 degrees on a cookie sheet for 10-20 minutes or until heated through and crisp.
(Basically, olive oil can't be heated as hot as other oils without breaking down, which makes food taste burned). If you're frying with olive oil, keep the temperature low as latkes can burn and turn bitter, according to Salamon.
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.
A common explanation is that we eat latkes (potato pancakes) because they are cooked in oil and this remind us of the miracle that a single cruse of oil found in the Temple lasted for eight nights.
Applesauce and sour cream are the traditional accoutrements for latkes. Some load their potato pancakes up with both toppings, while others have strong feelings about one over the other. (I'm Team Applesauce, all the way.) However, this Hanukkah, don't feel constrained by these standard-bearers.
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If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
Liz@VirtuallyHomemade says 
