Prep 1 hr 30 mins
Cook 15 mins
A tasty twist on an old favorite. Good served with a dollop of sour cream. Prep time includes time to cook rice.
- 1⁄4 cup wild rice
- 1 large russet potato, peeled and finely shredded
- 2 eggs, lightly beaten
- 1 tablespoon fresh chives, chopped
- 1 tablespoon all-purpose flour
- salt & freshly ground black pepper, to taste
- 1 -2 tablespoon olive oil
- Cook rice in 1 1/2 cups water until completely tender, about 1 hour or more. Drain rice in colander and let sit until it is dry to the touch, about 15 minutes.
- Place warm rice in a mixing bowl.
- Using paper towels, squeeze as much moisture as possible from potato, a handful at a time and transfer to the bowl with the rice.
- With a fork, mix in the eggs and chives. Sprinkle with flour and mix. Add salt and pepper to taste.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Place rounded tablespoons of the mixture in the pan, pressing each firmly with the back of a fork to make thin, 2-inch pancakes with lacy edges. Space latkes 2 inches apart.
- When lightly browned on the bottom, 2 to 3 minutes, gently turn latkes and brown on the other side, about 2 minutes.
- When done, transfer to a warm plate and keep warm. Repeat with remaining mixture, adding more oil if needed to the pan before adding more pancakes.
- Serve hot.