Sweet Potato Latkes

Happy Winter Solstice! Happy Hanukkah! Let's celebrate. The shortest day of the year is finally upon us, Babycakes. 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 this in a myriad of ways (see Nika's list of Mid-Winter celebrations and her beautiful photos).

For Hanukkah- no matter how you spell it- it's also about light. An eight day Festival of Lights, in fact, and food is intricately woven into the tradition. Because Hanukkah celebrates 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 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, slipping in Bubbe and schmata and drek in casual conversation. They say on St. Patrick's Day that everyone is Irish. Maybe during Hanukkah, everyone is Jewish? Except Mel Gibson. But I'll leave that nudnik alone today, he's been replaced on my Drek List by Denis Leary (whom I used to find funny, by the way- remember The Ref?). If you don't know what I'm talking about, I'm sorry to tell you this Emerson graduate has written some ignorant and cruel things about autism and ASD in his new book. Why Mr. Leary had to stoop to playground level cruelty regarding autism when there is so much in this world that is truly deserving of parody, mockery and derision- say, for instance, Mel Gibson- I don't know. I guess those on the autism spectrum are always easy targets. Way to go, Denis. How original. But. Okay. Back to latkes...

For those of you looking for a traditional potato latke recipe made with white potatoes, here are my tasty gluten-free and lacy latkes, with a simple cinnamon applesauce. For those of you looking for a latke recipe a tad less traditional, this year I've cooked up a batch of sweet potato latkes (inspired by Joan Nathan and her cookbook Jewish Cooking In America- a fabulous cookbook, by the way). And to complement the spicy-sweetness in these yummy little pancakes, I've simmered up a lip-smacking ruby applesauce, spiked with luscious tart cranberries.

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 happy 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 flour (or unsweetened gluten-free baking mix or pancake mix)
1/4 teaspoon xanthan gum
1 teaspoon baking powder
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 powder, 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 here.

Makes 16 3-inch latkes.

Printer-friendly latke recipe

More Hanukkah/Chanukah Deliciousness

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