Two Potato Latkes
We've added sweet potato to a traditional Jewish pancake. Serve as an appetizer or as a side to a main course.
- 2 cups grated potatoes (unpeeled) 500 mL
- 1/2 cup peeled, grated sweet potato 125 mL
- 1/2 cup onion, finely chopped 125 mL
- 1/2 cup long-grain or short-grain rice, cooked 125 mL
- 2 eggs, beaten
- 3 Tbsp brown rice flour 45 mL
- 1/2 tsp gluten free baking powder 2 mL
- 1/2 tsp salt 2 mL
- canola oil for frying
- 1. In a sieve set over the sink or a bowl, combine potatoes, sweet potato, and onion. Using your hands, firmly squeeze handfuls of grated potatoes to remove as much liquid as possible. Transfer to a large bowl and add rice, eggs, brown rice flour, baking powder and salt. Mix well.
- 2. Preheat oven to 250 °F (120 °C).
- 3. In a large, wide skillet, over medium-high heat, heat just enough canola oil to cover the bottom of the pan in a thin layer. In batches, using 2 Tbsp (30 mL) of the mixture per latke, drop latkes about 1 inch (2.5 cm) apart in pan. Flatten to 1/4-inch (0.5 cm) thickness with the back of a spoon. Fry for 3 to 5 minutes per side, using 2 spatulas to turn latkes once, until crisp and golden. Drain on prepares baking sheet. Place in preheated oven to keep warm.
- 4. Repeat with remaining mixture, adding canola oil and reheating pan between batches as needed. Serve hot.
- Tips: Select a high-starch potato variety, such as Yukon Gold or Russet.
- To check that canola oil is at the correct temperature, drop a small amount of the mixture into the hot canola oil. After 1 to 2 minutes, it should be golden in color.
- Remove any small cooked bits from the skillet between batches, if necessary.
|Total Fat||9 g|
|Saturated Fat||1 g|
Maple Roasted Vegetables
Canola oil is the healthiest vegetable oil, It has no trans fats and lowest saturated fat level of any commonly used vegetable oil.