Sweet Potato Latkes

Sweet potato latkes and ruby applesauce.

The shortest day of the year is finally upon us. The darkest point in the turning of the seasons will tomorrow tilt toward light. The balance in power has shifted. Daylight gains. The darkness recedes, inch by inch, minute by minute. Light is reborn. Pretty powerful stuff. No wonder so many cultures have celebrated the Winter Solstice in a myriad of ways.

For Hanukkah- no matter how you spell it ^[1]- it's also about light. An eight day Festival of Lights, in fact, and food is intricately woven into the tradition. Because Hanukkah celebrates ^[2] the fortuitous finding of a flask of olive oil (a small amount that would, maybe, last a day, but miraculously burned for eight dark nights) recipes for celebrating the miracle of light are cooked in oil.

And that brings to me to one of my all-time favorite foods on Earth.

Latkes.

Oy, how I love them. What's not to love? You have my favorite comfort food- potatoes. You have olive oil. And with a little bit of elbow grease (grating said potatoes) you have crispy tender goodness. You don't have to be Jewish to love the pure genius of latkes. You can be Half-Jewess, like yours truly, or even Honorary Jewish like Diane Keaton seems to be ^[3], slipping in Bubbe and schmata in casual conversation. They say on St. Patrick's Day that everyone is Irish. Maybe during Hanukkah, everyone is Jewish?Â Well, maybe except that nudnik Mel Gibson ^[4].

The pairing of the sweet potato and sweet-n-sour cranberries was declared, My favorite! last night by a certain Darling Husband, whose latkes disappeared so quickly it took this cook's breath away (don't you love a man who eats with gusto? I had a boyfriend once who complained my cooking was, and I quote, Weird. He would taste a forkful so gingerly- as if I was trying to poison him- that my private tiny girl heart would deflate).

I made these tender beauties vegan- without eggs- but if you prefer a more traditional style latke recipe, use two large free-range organic eggs and cut out the pureed sweet potato I use for an egg substitute.

Sweet Potato Latkes Recipe

Honestly I couldn't tell that these latkes were gluten and egg free. They turned out golden and crisp on the outside, tender and sweet on the inside. Just perfect. I kid you not.

You'll need:

1 lb. sweet potatoes (for me- this was two large sweet potatoes)
1/2 cup sorghum or brown rice flour
1/4 teaspoon xanthan gum border=0
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cumin
1 teaspoon curry or use ginger if you prefer
1/2 teaspoon red or black pepper, to taste
1/4 cup sweet potato puree
1/3 to 1/2 cup unsweetened non-dairy milk, as needed
2 teaspoons raw agave nectar or honey
Light olive oil, for frying

Peel and grate the sweet potatoes. Set aside.

In a large bowl combine the sorghum flour, xanthan gum, baking soda, sea salt, cumin, curry or ginger, pepper. Whisk to mix.

Add in the sweet potato puree, non-dairy milk, agave and stir; add a little more liquid if you need to, to create a thick but smooth batter.

Add in the grated sweet poatoes, and stir to combine.

Using a deep sided heavy skillet (I used a large cast iron skillet) heat about 1/4 inch light olive oil over medium-high heat.

When the oil is hot drop the latke batter by spoonfuls into the hot oil, cooking by batches. Fry on both sides till golden and crispy; flatten a bit with a spatula.

Drain on paper towels. Keep warm if not eating right away- but latkes freshly fried from the skillet are so delectable.

Serve with Ruby Applesauce- my recipe is here ^[5].

More Hanukkah/Chanukah Deliciousness

Karina's Lacy Gluten-Free Latkes and Easy Cinnamon Applesauce ^[6]
Nicole's Cranberry Applesauce with Fresh Ginger ^[7]
Sean's Pomegranate Borscht ^[8] at Hedonia
Gluten-Free Bay's Chanukah Recipe Round-Up ^[9]
Sarina's Curried 'mini' Latkes and Bubbly Guava Ginger Ale
^[10]