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Feed Me Friday: Gluten-Free Sweet Potato Latkes

by Maria Mamora

This #FeedMeFriday features a gluten-free sweet potato latkes recipe my sweet husband made for my mother and me for Mother’s Day. I must admit I was expecting to be underwhelmed (as with many gluten-free recipes) but to my surprise, it was delicious! I'm not much of a cook but he said it was easy to make. I'll take his word for it. Check out the recipe by Elizabeth Barbone. Instead of rice flour, he used Cup4Cup Multipurpose Flour. These delicious latkes were served with apple sauce and sour cream with chives. Hope you’ll enjoy these as much as we did! -Maria

Here's the link to the recipe.

1 medium onion, peeled

1 pound sweet potatoes, peeled (about two large sweet potatoes)

1/2 cup white rice flour (substituted with Cups4Cups Multipurpose Flour)

2 teaspoons salt

1 teaspoon freshly ground black pepper

3 large eggs, beaten

Vegetable oil, for frying

Sour cream and applesauce for serving

1. Preheat the oven to 200 °F. Grate onion and sweet potatoes using a food processor fitted with a medium grate, or on the large holes of a box grater. Combine in a medium bowl.

2. Place half of the onion and potato mixture on a clean kitchen towel. Roll the towel around the mixture and wring the towel to draw out excess moisture. Unroll the towel and transfer the mixture to a large bowl. Repeat with the remaining onion and potatoes.

3. In a small bowl, whisk together the white rice flour, salt, and pepper. Add to the potato mixture and stir to combine. Add the eggs and stir to combine. Line a rimmed baking sheet with several layers of paper towels and set it near the stove but safely away from the burner. Heat 1/4 inch of oil in an 8-inch cast-iron skillet over medium-high heat until shimmering.

4. Working in batches, drop the potato mixture into the hot oil by scant 1/4-cups. (The mixture should sizzle when it hits the oil.) Using two forks, flatten each latke a little in the pan. (You almost “pull” the latkes apart to flatten.)

5. Fry until deep golden brown, 2 to 3 minutes. Flip with a pancake flipper or spatula and fry an additional 2 to 3 minutes. Transfer to a paper towel-lined baking sheet and keep warm in the oven while you cook the remaining latkes. Serve with sour cream and apple sauce.

Maria Mamora is an EFHou cofounder.

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