About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Red Garnet Yam Latke ~ Gluten Free!

Grated red garnet yams flavored with genuine maple syrup and then fried in the oven. These are so good ~ earthy but light, a hint of maple...yum! We served them today with sour cream (non-dairy), candied pecans and sweetened preserved ginger. Might be fun to use marshmallow cream, too! I used potato flour as the binder so they would be gluten free and that worked great. I also used a tiny amount of xanthan gum, my new best friend, to help with the binding.



Kosher Status: Parve
Number of servings: 24 latkes
Main Ingredient(s): Yams - Red Garnet
Preparation Time: 00:30
Cooking Time: 00:30
Skill Level: 2 (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


  1. 3 1/2 pounds of yams, peeled weight (about 4 pounds to start)
  2. 9 eggs
  3. 2 tablespoons margarine, melted
  4. 2 tablespoons canola oil
  5. 1 1/2 teaspoons salt
  6. 3/4 teaspoon black pepper
  7. 1 cup potato flour
  8. 1 teaspoon baking powder
  9. 1/4 teaspoon xanthan gum (check the alternative flour area at the store)



Steps:

Preheat the oven to 400 degrees. Oil jelly roll pans with lots of oil, or a combination of shortening and flour (any kind of flour to form a oily paste). Smear it all around and set aside.

Wash and peel the yams.

Cut the yams into rough chunks so they fit into Cuisinart. You'll want to have the grater attachment set into the bowl. Use the wide mouthed chute for the potatoes.

Combine all remaining ingredients in a bowl and mix well. If it isn't totally smooth, forget about it...it'll mash up after you blend in the grated yams. Squish around until well mixed.

Scoop the yam mixture onto the prepared pan and flatten to form the latkes. Place pan into the hot oven and set a timer, watch them and otherwise don't let them torch in the heat! Depending on your oven, the time to cook will vary. Start with 8 - 10 minutes.

When a golden ring is forming around the edge and the bottoms are browned, flip and continue to cook. Feel free to add more oil if they need to 'fry' more. Remove from the oven when they are done and that's it! They can be refrigerated and heated in the oven or by pan-frying. This is a good way to make a show of frying latkes in real time without the hassle of actually cooking them.



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