Two Recipes: Alternative Latkes!

21 Nov

Hello GF Internet!  Mel M. here with two fabulous recipes for Chanukah!

For years, my family has made three kinds of Latkes for Chanukah.  If you’re looking to try something a little different than the basic potato pancake, give one of these recipes a try!  My mother, Deni, makes these two recipes year after year and they are delicious! The Sweet Potato Ginger ones are great for the only Thanksgivukkah you’ll ever experience, and the Italian ones are a great dessert latke (whether you eat them at 9 pm or 9 am).  I hope your family can enjoy them this Chanukah as much as mine will!

 

Ginger Sweet Potato Latkes

Ingredients:

2 lbs red-skinned sweet potatoes (yams), peeled and coarsely shredded – about 2 yams

2 Tablespoon minced fresh ginger or more

2 Tablespoon onion (optional)

½ cup gluten free all purpose flour

2 teaspoon gluten free baking powder

1 ½ teaspoon salt

¾ teaspoon ground Black pepper

2 large eggs

1-2 egg whites

Canola Oil for frying (lots)

 

Directions:

Combine Eggs, Flour, pepper and salt in a bowl.

Mix in the shredded potatoes and ginger.

Stiffly beat the egg whites. Fold into the mixture.

Form into good size patties (almost the size of your hand) and deep fry in the oil. Drain briefly on paper towel. Eat right away or, to save for later, wrap in wax paper and store in freezer bags in freezer. Defrost and warm in the oven when ready to eat.

 

Serve with sour cream. Or for a Thanksgivukkah twist, serve with a cranberry sauce.

 

Frittelle De Riso – Italian dessert or breakfast latkes

 Ingredients:

1 cup Arborio rice

2 and 1/4 cup water

1 teaspoon salt

1 cup dark raisins

½ cup slivered almonds or pine nuts

Finely grated zest of 1 lemon

4 large eggs or 2 whole eggs and 3 egg whites

3-5 Tablespoon extra virgin olive oil

¼ cup cinnamon sugar or honey

 

Directions:

Place rice, water and salt in 2-quart saucepan and bring to boil. Cover and lower heat, simmering for 20-25 min until water is absorbed.

Toast the nuts on a cookie sheet in 350 F oven – 5 min or until lightly golden

Add the raisins, nuts and lemon zest to rice. Stir well to combine. Let sit for 20 min to cool.

Lightly beat eggs in bowl. Add to rice mixture. If using egg whites, beat them and fold in also.

Heat large, nonstick frying pan over high heat for 20 seconds. Add 3 T of olive oil and heat for 15 seconds. Reduce the heat if oil begins to smoke.

Drop 2 Tablespoons of mixture into the hot pan. Fill pan with latkes.

Cook the pancakes on one side for 3 min or golden. Flip for 2 min or until crisp and golden.

Transfer to paper towel-lined pan.

Make the remaining latkes. Add 1-2 T. oil as needed.

 

Serve immediately, spooning on honey or sugar and cinnamon as desired.  Makes 24 frittelle or latkes.

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One Response to “Two Recipes: Alternative Latkes!”

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  1. Recipe: GF, DF Persimmon Bread | Gluten Free Specialty Grocery Market - November 23, 2013

    […] Sweet Potato Ginger Latkes and Italian Risotto Latkes […]

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