Curried Sweet Potato Latkes (Gluten-Free)
http://www.celiac.com/articles/21714/1/Curried-Sweet-Potato-Latkes-Gluten-Free/Page1.html
Jules Shepard
Jules Dowler Shepard's popular cookbook, Nearly Normal Cooking For Gluten-Free Eating, and new book, The First Year: Celiac Disease & Living Gluten-Free (2008), highlight her creativity in the kitchen. Diagnosed with celiac disease in 1999, Jules draws on personal experience in her consulting and gluten-free cooking classes. Her Jules Gluten Free All Purpose Flour has revolutionized gluten-free baking. Get her free weekly recipe newsletter and more recipes at JulesGlutenFree.com.Recipes for making a great homemade gluten-free all purpose flour can be found in my books, Nearly Normal Cooking for Gluten-Free Eating and The First Year: Celiac Disease and Living Gluten-Free, as well as in various free media links on my website, NearlyNormalCooking.com.
By Jules Shepard
Published on 12/18/2008
These sweet and savory potato pancakes are just the kind of comfort food you've been looking for!
Curried Sweet Potato Latkes (Gluten-Free)
Ingredients:
2 large sweet potatoes, grated
1 cup Nearly Normal All Purpose Gluten-Free Flour*
1 teaspoon gluten-free baking powder
2 teaspoons light brown sugar
¼ teaspoon turmeric
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
¼ teaspoon salt
Dash ground pepper
5 large eggs, beaten
¼ cup vanilla soy milk or plain milk + 1 teaspoon gluten-free vanilla extract
Canola oil for frying
*The recipe for my Nearly Normal All Purpose Gluten-Free Flour may be found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, and in various media links on my website. You may also purchase a pre-mixed, patent-pending version of the flour there as well.
Directions:
Wash and grate sweet potatoes (skin on) in a food processor.
In a large bowl, combine Nearly Normal All Purpose Flour, sugar, baking powder and spices. Add in the eggs and milk to the dry ingredients, then add the grated potatoes to the batter. If it is too thick, add more milk.
Heat the oil to 375-400F in an electric skillet or deep skillet over a medium high flame. When hot, drop approximately 2 tablespoons of batter in circles and thin by spreading with the backside of a spoon. Cook each pancake until lightly browned on each side, flipping to cook both sides evenly. Remove with a slotted spatula onto a paper towel lined plate to cool. Serve warm with your accompaniment of choice.
Accompaniments:
A finished Sweet Potato Latke (Gluten-Free)
2 large sweet potatoes, grated
1 cup Nearly Normal All Purpose Gluten-Free Flour*
1 teaspoon gluten-free baking powder
2 teaspoons light brown sugar
¼ teaspoon turmeric
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
¼ teaspoon salt
Dash ground pepper
5 large eggs, beaten
¼ cup vanilla soy milk or plain milk + 1 teaspoon gluten-free vanilla extract
Canola oil for frying
*The recipe for my Nearly Normal All Purpose Gluten-Free Flour may be found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, and in various media links on my website. You may also purchase a pre-mixed, patent-pending version of the flour there as well.
Directions:
Wash and grate sweet potatoes (skin on) in a food processor.
In a large bowl, combine Nearly Normal All Purpose Flour, sugar, baking powder and spices. Add in the eggs and milk to the dry ingredients, then add the grated potatoes to the batter. If it is too thick, add more milk.
Heat the oil to 375-400F in an electric skillet or deep skillet over a medium high flame. When hot, drop approximately 2 tablespoons of batter in circles and thin by spreading with the backside of a spoon. Cook each pancake until lightly browned on each side, flipping to cook both sides evenly. Remove with a slotted spatula onto a paper towel lined plate to cool. Serve warm with your accompaniment of choice.
Accompaniments:
- Applesauce
- Mango salsa (page 15 Nearly Normal Cooking for Gluten-Free Eating)
- Sour cream
A finished Sweet Potato Latke (Gluten-Free)