If you live in the South Bay and follow Jewish deli news, you’ve probably heard about The Marvelous Matzah Experiment. Long-time caterer Jeffrey Weinberg opened the Sunnyvale pop-up in January and for its first Hanukkah, he is offering braised brisket with all the fixings, including traditional potato or these gluten-free latkes made with sweet potatoes and rice flour.

Don’t feel like grating? Order them for pickup or delivery hot and ready to eat, frozen for reheating or a “just the batter” option to fry at home.

Gluten-Free Sweet Potato Latkes

Makes 12 to 14 latkes

Ingredients

2 large sweet potatoes, peeled and shredded

1 large onion, peeled and shredded

1 cup rice flour (or all-purpose flour, if not doing gluten-free)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon granulated onion

1 teaspoon garlic powder

Salt and pepper to taste

Canola or vegetable Oil

Directions

Combine all ingredients in a mixing bowl and let sit for 15 minutes.

Portion out 2-ounce scoops of batter and compress to drain excess liquid.

Heat a pan over medium-high heat and add oil to a depth of ¼ inch. When oil is hot, flatten the portions and fry them, in batches, in the pan until golden brown, 3 to 4 minutes. Flip and cook another 2 to 3 minutes. Transfer them to a paper towel-lined tray to drain.

Serve immediately or keep warm in a 200-degree oven for up to 30 minutes prior to eating. Serve with applesauce, sour cream or your favorite topping.

— Courtesy of Jeffrey Weinberg, The Marvelous Matzah Experiment