My Yam Latkes Gluten Free Food

MY YAM LATKES (GLUTEN FREE)

My Yam Latkes (Gluten Free) image

Yams are undeniably sweet, so keep that in mind before you try this recipe! You may want to add garlic, hot pepper or whatever to kick them up. I make yam latkes exactly the same as Recipe #411972, except that yams are much dryer so they don't require squeezing to remove excess liquid. Because I don't use flour or meal in this recipe, I use more egg as a binder.

Provided by coconutty

Categories < 15 Mins

Time 10m

Yield 5-6 small pancakes, 1 serving(s)

Number Of Ingredients 6

Ingredients

1 small yam (about 1/3 pound)
1 -2 whole egg
1 -2 teaspoon red onion, chopped
fresh ground black pepper
cooking oil
salt

Steps:

Peel the yam. Use the coarse section of a grater to grate the yam into a bowl.
Add onion and pepper to taste.
Add 1 whole egg and mix to blend. If the mixture looks a little dry, add one more egg yolk (save the egg white for another use). It should look creamy, like cole slaw, but it should not be dripping with egg liquid.
Heat a large skillet and add enough oil to cover the bottom. When oil is hot but not smoking, drop a heaping forkful of the mixture into the skillet and immediately flatten it with the fork.
Repeat until all the mixture is used. It's OK if the pancakes are touching in the skillet.
Sauté until golden brown (or brown if you prefer) and crispy; flip and sauté on other side. Regulate heat so that oil does not smoke, and add more oil if necessary.
Drain on paper towels if desired. Salt to taste.
Makes about 6 pancakes.
Notes.
It's best not to re-use the oil for a second batch because the oil develops an unpleasant odor. It's best to use two separate skillets, or wash and dry the skillet after use.
You can substitute onion powder to taste for the fresh onion.

CELERY ROOT AND POTATO PANCAKES / LATKES - GLUTEN-FREE

Celery Root and Potato Pancakes / Latkes - Gluten-Free image

This recipe combines the distinctive taste and wonderful crunch of celery root with the usual starchy Russet potatoes. I loved the flavor and the texture, they taste wonderful when topped with applesauce. This recipe is gluten-free if you use a gluten-free flour mix instead of matzo meal. These freeze well, so make extra!

Provided by Whats Cooking

Categories Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 large russet potatoes
1 large celery root (approximately 3/4 lb)
1 1/2 large onions
2 garlic cloves
2 teaspoons salt
1 tablespoon ground black pepper
3 eggs, beaten
1 cup gluten-free flour (rice flour based mix) or 3/4 cup matzo meal
olive oil (for frying)

Steps:

Preheat oven to 200 degrees or "warm" setting. Peel potatoes and submerge in cold water. Peel celery root with a paring knife. Pulse the onion and garlic in food processor. Mixture should be coarse, not completely pureed. Pour onion-garlic mixture into a large bowl.
Grate the celery root using the larger grate of a box grater, or use the grater attachment of a food processor. Add to onion-garlic mixture and stir.
Grate potatoes. Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and celery root, mixing as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time. Pat each handful into a 1/2" thick pancake shape before placing in oil - This will help each latke stay together. Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooking rack placed over baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
Extra latkes can be frozen on a baking sheet in the freezer, with parchment paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven at 400 degrees F.

Nutrition Facts : Calories 184.6, Fat 2.1, SaturatedFat 0.6, Cholesterol 79.3, Sodium 620, Carbohydrate 36, Fiber 4.7, Sugar 2.8, Protein 6.5

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