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.Gluten-Free Taro and Green Papaya Latkes
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)
2 T olive or canola oil
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.