Traditional potato latkes are delicious but more and more people are looking for healthier ways to make these wonderful fried patties. We’ve come up with a recipe that is heavier on protein and veggies and light on the carbs. And, as a bonus, they taste great! Enjoy!
Quinoa & Veggie Latkes Recipe
3 cup cooked quinoa (use 1 part quinoa to 1 part water)
1/2 cup grated onion (about 1/2 medium onion)
1 cup each finely grated zucchini and carrot
1/4 cup potato starch
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
2 eggs, beaten well
Canola or grapeseed oil for frying
1. In a large bowl, place the cooked quinoa, onion, grated vegetables, potato starch, and salt and pepper. Mix well. Taste and adjust seasoning if desired. Add beaten eggs mix in.
2. Add 3 tablesppons of oil to an 8-inch saute pan. Warm over a medium/high flame until oil is hot, but not smoking.
3. Using a 1/4 cup, scoop the quinoa mixture and carefully place into the hot oil. Press latkes down with a spatula to flatten out evenly, then cook undisturbed for about 4 minutes (the patties will firm up as they cook). When the edges are crisp and brown, flip the patties over and continue cooking the other sides until golden.
4. Place the latkes on the prepared plate with paper towels. Let latkes sit on paper towel for a few minutes to allow any excess oil to drain.
5. Serve warm.
Once cooled, the latkes will keep for up to 2 monthes in the freezer.