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Two Potato Latkes

By: CanolaInfo

Two Potato Latkes adds sweet potatoes to the traditional Jewish pancake. You can serve this latkes recipe as an appetizer or as a side to a main course. Either way, you're going to love 'em.


  • 2 cups grated potatoes
  • 1/2 cup sweet potatoes, peeled and grated
  • 1/2 cup onion, finely chopped
  • 1/2 cup long grain or short grain rice
  • 2 eggs, beaten
  • 3 tablespoons brown rice flour
  • 1/2 teaspoon gluten free baking powder
  • 1/2 teaspoon salt
  • 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 degrees F.
  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.
  4. 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.
  5. 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.
  6. Repeat with remaining mixture, adding canola oil and reheating pan between batches as needed. Serve hot. Makes 10 latkes.

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