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.

POTATO LATKES

Steps:

• Preheat oven to 200 degrees. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
• Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.
• Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.
• Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into skillet. Make a few at a time, being careful they don't run into each other.
• Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others. Serve hot with applesauce, or sour cream and caviar, if desired.

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!!!