QUINOA AND POTATO LATKES
Wow, we couldn't believe how good these latkes were. You'd never know there was quinoa inside. Using coconut oil and ghee makes these a slightly healthier latke. They fry up beautifully crisp on the outside. We loved the seasoning as written, but you can definitely spice them up and customize seasonings based on your preference. These were fun to make and soooo good dipped in sour cream.
Provided by Jo Zimny @EmilyJo
Categories Other Main Dishes
Number Of Ingredients 8
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!!!
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