Wild Rice and Potato Latkes

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READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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