Gluten-Free Sweet Potato Latkes with Scallions and Kimchi

• 4 stalks Scallions, Thinly Sliced On The Bias
• 454 grams Sweet Potatoes, Peeled And Coarsely Grated
• 1/2 cups Finely Chopped Kimchi (optional)
• 4 whole Eggs, Beaten
• 1/2 cups White Rice Flour
• 1 teaspoon Salt
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Cayenne
• 1 Tablespoon Vegetable Oil, For Frying
• 4 Tablespoons Greek Yogurt, Or Sour Cream, For Serving

1. Combine scallion, sweet potato, kimchi (if using) egg, flour, salt, ground ginger, and cayenne in a large mixing bowl and stir until incorporated.
2. Heat a thin layer of oil in a large nonstick skillet (preferably cast iron).
3. Add the latke mixture to the pan in batches, 1 heaping tablespoon per patty, and fry over high heat until dark brown on both sides, about 2 minutes per side.
4. If your stove is uneven, tilt the pan to redistrubte the oil every once in a while.
5. Remove the latkes to a paper-towel lined plate and repeat with the remaining batter, adding more oil as necessary (about 4 batches total, depending on the size of your pan).
6. Serve immediately with Greek yogurt or sour cream.

stalks scallions, sweet potatoes, eggs, white rice flour, salt, ground ginger, cayenne, vegetable oil, greek yogurt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/gluten-free-sweet-potato-latkes-with-scallions-and-kimchi/ (may not work)