Our friend Ben made his traditional potato latkes for us last night at his annual Hannukah Party. But the matzo meal in the recipe prevented a celiac like me from partaking. So I made this gluten-free Asian-influenced taro-green papaya version for breakfast today. The ingredients might constitute heresy, but the end result was soooooo delicious.
Substituting shredded taro and green papaya for the potatoes and onion adds an Asian influence
1 taro root, peeled and shredded
1/3 medium-sized green papaya, seeded and shredded
3 eggs, beaten
4 T rice flour or other gluten-free flour (I have substituted Bob’s Red Mill pancake mix with potato latkes before and it works great)
1 t of mixed spices (red pepper, rosemary, thyme)
1 t salt
1 t sugar (optional)
pepper
2 T olive or canola oil
Toppings
Sour cream
Applesauce
Maybe a mango salsa?
Mix the shredded taro and green papaya with the eggs, flour, salt, spices and sugar (optional). I used olive oil to season my griddle which was on high. I know that olive oil doesn’t always work well at high temps, but this worked fine. Make little haystacks on the griddle and turn frequently. I seasoned them as they came off the griddle with fresh-ground mixed peppercorns.
We only had sour cream available. I know that applesauce would be great as well. But I also think a mango salsa would make these sparkle.
