There weren’t many foods I loved more as a child than potato pancakes; especially when they were covered in enough sour cream and applesauce to last every bite. To be honest, they’re still a favorite of mine and the girls seem to be joining me in affection. Though full disclosure, I do make a much healthier version than the ones I loved in the 80’s.
By using sweet potatoes instead of white potatoes, I’ve increased the nutrient, antioxidant and fiber content while reducing the sugar content. And by cooing them in less oil than typically called for, in a nonstick or cast iron pan, you can also get the same crispy outside and soft center. I took it one step further and used garbanzo bean flour to create a delicious gluten-free friendly version. They’re delicious, filling, easy to make, and sure to be a hit.
- 2 large sweet potatoes, peeled and grated
- 1 medium onion, grated
- ¼ cup garbanzo bean flour
- 2 eggs, lightly beaten
- 2 tablespoons chopped sage leaves, optional
- Salt and pepper, to taste
- ¼ cup canola oil
- Applesauce (see below for recipe) and sour cream for serving
- Preheat the oven to 200°F. Line a baking sheet with parchment paper.
- Combine sweet potato, onion, flour, eggs, sage if using, salt and pepper. Make sure the egg and flour are evenly distributed throughout the potato mixture.
- Heat a thin layer of the canola oil in a large nonstick skillet (I used a Nonstick Scanpan which is free of harmful chemicals and eco-friendly) over medium to medium-high heat. When the oil is hot, form the pancakes: on your hand, put a scoop of potato mixture about the size of a golf ball and flatten against your fingers (gently squeezing out any excess liquid). Drop flattened latke into the hot pan. Form another one and drop it in, repeating until you fill the pan. The pancakes should sizzle but not smoke. Cook the pancakes on the first side until deeply browned and crisp, 2 to 3 minutes. Flip carefully and cook on the second side until nicely browned, 4 to 5 additional minutes. Place the cooked pancakes on the parchment-lined baking sheet and keep warm in the oven. Add more oil and continue with remaining batter. Serve warm with sour cream and applesauce.
Makes 2 cups
▪ 8 tart red apples (such as honeycrisp, gala or fiuji) peeled, cored and chopped
▪ 2 tablespoons honey or agave nectar
▪ 2 teaspoons ground cinnamon
▪ 1 teaspoon ground ginger
▪ ¼ cup water
Put the apples, honey/agave, cinnamon, ginger and water in a pot. Cover and cook gently on low for 25 to 30 minutes, stirring occasionally, until the apples are tender and mostly falling apart. Let cool slightly before adding to food processor. Puree until desired consistency. * The longer you cook the apples, the smoother your applesauce will be.