My Yam Latkes (Gluten Free)

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“Yams are undeniably sweet, so keep that in mind before you try this recipe! You may want to add garlic, hot pepper or whatever to kick them up. I make yam latkes exactly the same as My Potato Latkes (Gluten Free), except that yams are much dryer so they don't require squeezing to remove excess liquid. Because I don't use flour or meal in this recipe, I use more egg as a binder.”
5-6 small pancakes

Ingredients Nutrition


  1. Peel the yam. Use the coarse section of a grater to grate the yam into a bowl.
  2. Add onion and pepper to taste.
  3. Add 1 whole egg and mix to blend. If the mixture looks a little dry, add one more egg yolk (save the egg white for another use). It should look creamy, like cole slaw, but it should not be dripping with egg liquid.
  4. Heat a large skillet and add enough oil to cover the bottom. When oil is hot but not smoking, drop a heaping forkful of the mixture into the skillet and immediately flatten it with the fork.
  5. Repeat until all the mixture is used. It’s OK if the pancakes are touching in the skillet.
  6. Sauté until golden brown (or brown if you prefer) and crispy; flip and sauté on other side. Regulate heat so that oil does not smoke, and add more oil if necessary.
  7. Drain on paper towels if desired. Salt to taste.
  8. Makes about 6 pancakes.
  9. Notes.
  10. It’s best not to re-use the oil for a second batch because the oil develops an unpleasant odor. It’s best to use two separate skillets, or wash and dry the skillet after use.
  11. You can substitute onion powder to taste for the fresh onion.

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