Latkes (Paleo, AIP)

Latkes (Paleo, AIP)

So a few weeks ago, my husband says to me late one Saturday afternoon, “I’d like to try making latkes. How can we adjust them so they are Martine-friendly?” First of all, sweet man, thanks for being so aware of your wife’s sensitive constitution. Secondly, fist bump to you for wanting to get creating in the kitchen. A man after my own heart indeed. Swoon.

Sheesh. Let’s put a lid on those saccharine, syrupy sweet sentiments and carry on with the crux of the matter — latkes!

My fellah and I got to work. We shredded our favourite Asian yams and white sweet potatoes, mixed in some salt, fresh dill, and minced onion. Then we stared for a little while at the potentially-tasty amalgam before us. Now what? How to make these puppies bind and stick and…flip? (If you’ve been following my blog for a while, you’ll remember that flipping is not my forte. Hence why I came up with this recipe.)

We couldn’t rely on any of the traditional, non-AIP binders like egg or flour. But we could try replacing an egg with a gelatin egg, and we could try substituting arrowroot flour for the wheat flour that most latke recipes call for.

I’m not going to lie. This particular recipe-development venture was the bane of my existence over the last few weeks. Let’s just say we had to learn to love half-formed, freakish-looking latkes. Alas. Many weeks and tweaks later, I’m happy finally to be sharing our latke recipe with you.

Before you have a look at the recipe below, here are a few pointers that help make the whole production of flipping easier for those of you who, like me, might be somewhat challenged in the flipping department:

  • Use a narrow-edge spatula.
  • Make sure your pan remains well-oiled throughout the latke-making process.
  • Maintain the heat at medium – heat that is too low doesn’t allow that nice brown crust to form, which helps keep the latkes together.

So with that, we send a whole lotta latke love to your palates and tummies!

5.0 from 3 reviews
Latkes (Paleo, AIP)
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4-6
  • 4 c shredded sweet potato (I used a mix of white sweet potato and Asian yams)
  • ½ c fine minced onion
  • 2 tbsp. minced fresh dill
  • ½ tsp sea salt
  • 2 tbsp. arrowroot flour
  • 1 gelatin egg (mix 1 tbsp. of gelatin with 1 tbsp. of cold water, then whisk in 2 tbsp. of boiling water until frothy)
  • Oil or fat of choice (FOC) for frying
  1. In a medium bowl, mix the sweet potato, onion, dill, salt, and arrowroot flour. Set aside.
  2. Prepare the gelatin egg.
  3. Add the gelatin egg to the sweet potato mixture and combine thoroughly.
  4. Heat pan to medium-high.
  5. Add about 1-2 tbsp. of oil or FOC to the pan. (Remember to add more oil/FOC as needed during the cooking process.)
  6. Reduce heat to medium.
  7. Drop ¼ c of the latke mixture onto the pan. Flatten slightly with the back of the spatula to a diameter of about 3 inches and ¼ inch thickness.
  8. Cook 2 minutes on one side, flip, and cook an additional 1-2 minutes on the second side.
  9. This recipe makes about a dozen latkes.

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 29 comments for this article
  1. Erin at 3:00 am

    Thank you, thank you, thank you! We’ve not had latkes for over a year and a half. My family loves them… I’m definitely trying these ASAP! 🙂

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  3. at 1:57 am

    these were amazing! since i do not follow aip, i just used 2 eggs and 2 tbsp of coconut flour in the place of the arrowroot and gelatin. the flavor was absolutely addictive and i ate four of them tonight!

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  5. Gwen at 7:03 pm

    I followed recipe using great lakes gelatin. They stuck to the frying pan, stainless, so I tried, non stick, and cast iron and they stuck to that. Attempted more oil, no luck. Any ideas?
    Also tried the waffle maker, because I have had success with just putting potatoes in there, and they stuck to that as well.

    • Martine Partridge Author at 8:30 pm

      Oh, dear. That’s not good! I know many people do not like using non-stick, but I keep one around and use it for this recipe and have no problem. My cast iron is new and not yet seasoned enough, so I can’t make the latkes in that one. How was your heat — at medium?

  6. Shari at 4:33 am

    These are awesone! I didn’t think they’d work, but they did! As long as I pushed them down firmly immediately upon dropping* into the hot coconut oil, they held together and were crispy and delish! (*I used an ice cream scoop, packed firmly.) We used a yellow sweet potato; oh, and added finely minced chives to the mix along with the dill. THANK YOU, Martine and your cool husband!

    I fried them in my stainless tri-ply pan, they did stick, but stayed firm and didn’break up, so I just used my thin solid (not slotted) spatula to scrape underneath and flip them. Not that much stuck on the bottom of the pan so I was able to keep going with the entire recipe. My only warning is they get dark quickly because the sugars in the sweet potato carmelize in the high heat of the oil, so watch carefully as they burn easily if you’re not watching.

    • Martine Partridge Author at 6:38 pm

      Hi, Shari. Thanks so much for taking the time to give me your feedback — I love hearing from my readers about the recipes. And thanks also for the great tip about the sugars in the sweet potatoes caramelizing more quickly. So glad you enjoyed these latkes. 🙂

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  8. Samantha McClellan at 11:49 pm

    Hey Martine,
    I made these tonight for mardi gras! They are delicious! A tip that might be worth sharing for the folks having trouble with them sticking to the pan. I heated the man to medium high and melted the fat, added in the latkes and then reduced the heat to medium low and covered them and cooked them for 8-10 minutes on each side. Covering and cooking on a lower heat helped them to not stick, definitely took longer but they turned out perfectly with no hassle! Thanks for this recipe. I always grew up eating pork chops latkes and applesauce on mardi gras so it is nice to be able to enjoy that tradition again!

    • Kim at 2:38 am

      I took your suggestion re: oil temp and they turned out GREAT! I used golden sweet potato and grated the onion with the potato. I used avo oil as my FOC and cooked in my Scanpan skillet. They turned out perfectly. THANK YOU for this recipe – you have saved Hanukkah!

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