Quinoa And Potato Latkes Recipes

POTATO LATKES

Steps:

• Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
• Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.

CLASSIC POTATO LATKES

Steps:

• Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
• Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
• In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

QUINOA AND POTATO LATKES

Steps:

• Peel and grate potatoes.
• Note: After grating the russet potatoes, I squeezed them out in my hand to get rid of a lot of the excess moisture. This will help keep the potatoes together better when you cook them.
• Combine the cooked quinoa, eggs, grated potato, pepper, and salt in a large bowl. (You can also add some herbs here.) I added some garlic powder at this point. But you can add what you want, the possibilities are endless.
• Mix well.
• Heat a large skillet with the butter/ghee and coconut oil over medium heat. Note: I used ghee for this since it doesn't burn like butter, but it's of course up to you.
• Using a 1/3 size measuring cup, scoop out the quinoa/potato mixture and place in the hot skillet.
• With a spatula, flatten the latke.
• Add another scoop of mixture and flatten. Repeat. I made 4 at a time. I added a little more coconut oil/ghee to the skillet for the second batch.
• Cook the latkes for about 5-7 minutes on each side, but if your pan is hotter than mine it might take less. Just make sure the insides aren't runny.
• As you cook the latkes place on a paper towel when you remove them from the pan. This will take out some of the excess fat, I patted the tops too.
• Serve warm with some sour cream or applesauce, or both, it would be yummy. Bon Appetit!!!