These Barbeque Pork Latkes are sweet, tangy, and salty…everything yummy and necessary in a gluten-free dish! Best part is, if you’re looking for a way to stretch and repurpose your “Pork-Butt” (See my recipe in “Pork Recipes,”) This is one of my husband and my favorites! Now I use bottled barbeque sauce to save time, but feel free to make your own! The sauce I use is local to Atlanta, GA called “Fox Bros. Bar-B-Q;” however, Sweet Baby Rays is a common (national) gluten-free barbeque sauce. I had to switch from it, due to the lemon juice concentrate. I began having a reaction to it, due to my sulfite-intolerance. Just remember to read all ingredients, if you are using bottled sauces and marinades for any recipe! (Especially in Barbeque Sauces…many of them have WORCESTERSHIRE sauce, and sometimes soy sauce.)
Equipment: Large Cheese Grater, Potato Peeler, Large Mixing Bowl
2 LG White Russet/Idaho potatoes, peeled, shredded or “grated” into hash browns
1/2 cup Onion, finely chopped
1/4 tsp. White Pepper
1 tsp Paprika
1 tsp Adobo
4 Cloves Garlic
7 Small Chive Stems
1/3 cup all-purpose flour (I prefer Trader Joes brand)
Vegetable oil (for frying)
Sour Cream (or see below for the ingredients to the cabbage slaw as seen in the dairy-free version in the photo!)
Half cup Italian parsley, chopped. Split into 1/4 cup and 1/4 cup
1/4 tsp celery salt
1/4 tsp ground mustard
1/8 tsp white pepper
1/4 tsp garlic powder
1/8 cup rice vinegar
1/4 cup olive oil
1/4 cup red cabbage
1 tbsp honey
1/4 cup romaine
1/4 cup green cabbage
1. Wash, Peel, Shred or “Grate” Potatoes into hashbrowns and set onto paper towels to soak up some of the moisture while you prepare other ingredients.
2. Place Pre-Cooked Pork into medium pot with barbecue sauce, stir, and set on Med-Low heat, stirring occasionally for 10 mins until hot, then turn heat to simmer.
3. Meanwhile, chop onion, chives, parsley, and mince 3 cloves garlic
4. In your mixing bowl, combine hash browns, chopped onion, chopped chives, minced garlic, 1/4 cup parsley, and toss together thoroughly.
4. Mix in 2 whisked eggs into hashbrown mixture.
5. Pour oil in skillet with sides, until bottom of pan is covered, and oil reaches up sides of pan slightly.
6. Place heaping spoon of potato mixture in oil, pressing down slightly to form patty. Fry 3-5 minutes per side (depending on size of patty.) Drain on paper towel.
7. Mix Sour Cream with remaining 1 clove garlic (minced,) and 1/4 cup parsley (or top with a cabbage slaw for a dairy-free version as seen below!)
7. Chop all cabbage and lettuce into shreds, and mix with remaining 1 clove of garlic (minced,) 1/4 cup parsley (chopped.)
8. Whisk all liquid ingredients, vinegar, honey, olive oil with the dry seasonings, and pour over cabbage, toss thoroughly.
*To serve, place heaping spoon of Barbeque Pork on the Latke, then top with Sour Cream and Chives/Green Onions or Cabbage Slaw, if desired.