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Two-Potato Latkes

Two-Potato Latkes
  • Duration
  • Cook Time
  • Prep Time
  • 10 ServingsServings


  • 2 cups grated potatoes (unpeeled) 500 mL
  • 1/2 cup peeled, grated sweet potato 125 mL
  • 1/2 cup onion, finely chopped 125 mL
  • 1/2 cup long-grain or short-grain rice, cooked 125 mL
  • 2 eggs, beaten 2
  • 3 Tbsp brown rice flour 45 mL
  • 1/2 tsp gluten free baking powder 2 mL
  • 1/2 tsp salt 2 mL
  • canola oil for frying


1 In a sieve set over the sink or a bowl, combine potatoes, sweet potato, and onion.
2 Using your hands, firmly squeeze handfuls of grated potatoes to remove as much liquid as possible.
3 Transfer to a large bowl and add rice, eggs, brown rice flour, baking powder and salt. Mix well.
4 Preheat oven to 250F (120 C).
5 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.
6 In batches, using 2 Tbsp (30 mL) of the mixture per latke, drop latkes about 1 inch (2.5 cm) apart in pan.
7 Flatten to 1/4-inch (0.5 cm) thickness with the back of a spoon.
8 Repeat with remaining mixture, adding canola oil and reheating pan between batches as needed. Serve hot.