Gluten Free Sweet Potato Latkes
Hannukah is on Monday and although I’ve never celebrated the Jewish Holidays, I am technically Jewish from my Mom’s side. The Holidays are a wonderful time to practice gratitude and acceptance, isn’t that what’s it’s all about? The Winter season lends itself so well to quiet time, introspection, and personal renewal. Of course, in this day and age it’s often hard to do that with all the partying and spending that we feel is necessary to make it a Holiday. I’ve often thought about how interesting it is that most of the religions have special festivities this time of year. They all seem to be for different reasons, but aren’t they really all the same? Isn’t it all about getting together with your family, being cozy, celebrating the coming of the light? Today is the shortest day of the year–the winter solstice…Ancient people would burn a yule log and tell stories by the fireside. Today we burn lights on the menorah, or decorate a Christmas tree. We continue to tell stories….
Maybe I’m a little naive, but I like to think that we are all from the same fabric…so let’s celebrate all the traditions…Woo-hoo!
Now, the one problem is that I’ve been gluten free now for over three months. I don’t think that you can find gluten free matzah…so this is a slightly different version of the original…
If we want to get seriously technical, you could argue that potatoes aren’t really traditional. The first latkes might have been made of cheese…well, here’s my new version. I like sweet potaoes, but you can use regular spuds as well:
3 grated organic sweet potatoes (peel the skin and then grate them with a cheese grater. Then press them dry in between towels.)
1/2 small red onion, diced into tiny bits
1/2 cup brown rice flour
2 organic omega 3 enriched eggs, beaten
sprinkle of Himalayan Pink Crystal salt
fresh ground pepper (optional)
Organic Ghee for frying in (P.S. please, please, please don’t use vegetable oil to fry in! It creates lipid peroxides that are almost as bad for you as trans-fats. Always use heat stable ghee, butter, coconut oil, lard or duck fat. Yes, that’s right! Visit the Weston A. Price website for more information or contact me.)
Heres’ what to do:
Use a bigger bowl. Combine the grated potatoes with the onions and the flour. Add the beaten eggs, sea salt, pepper. Stir well. You might need a little more flour or one more egg or both. What you want is a pancake batter like consistency.
Heat about 4 Tbsp of ghee in a deep sided skillet over medium heat. There should be about an inch and a half of melted oil in the bottom of the pan. (This is a holiday recipe! So don’t trip out…you’ll be just fine as long as you don’t have more than two!) Carefully
drop the batter with a large spoon into the hot oil, and
press down with a spatula.
the latkes until they are golden on each side – crispy on the outside,
and tender in the middle. This takes maybe five minutes, depending upon
the size of the latke.
Remove the latkes with a slotted spatula and place on paper towels, to drain.
Garnish with a dollup of sour cream. Eat them up right away or they get soggy!
Serves about 4 – depending upon how hungry everyone is.