We loved making the traditional potato latkes during Hannukah and people gobbled them up – but we’ve noticed more and more folks requesting gluten free foods, so Richard invented a delicious vegetable quinoa latke that was a real crowd pleaser! Here’s what he has to say:
“The quinoa latkes have been such a hit this past week I thought they deserved a mention. I absolutely love the taste of quinoa and have been making tabouli with it all summer long. However, tabouli is a warm weather dish and I’ve been brainstorming about some type of gluten-free savory patty or cake and suddenly last week when we were making potato latkes it all happened in a flash. Quinoa latkes!!
Quinoa cooks very quickly, 2 cups quinoa to 4 cups salted water. Combine the cooked quinoa with a finely minced onion, scallion, parsley, 1 grated carrot and 2 medium grated zucchini (which are salted first, then squeezed dry). Soy flour works well as a binder or you can also use mashed potato flakes. Regular flour would be our normal binder but then it obviously would not be gluten-free. I used a little over half a cup for this quantity.
Mix everything together with 4 beaten eggs, season with salt and freshly ground pepper. We use an ice cream scoop to portion out the proper amount for each latke and then shape into patties. The raw latke should hold together fairly well and it will tighten up a bit once you begin to fry it. If they do not hold together or seem too wet add more flour, too dry, add another egg. We always test one first to see if the seasoning is correct before making the whole batch. Don’t be discouraged if they don’t hold together at first, the ratio of vegetable, quinoa, flour, and egg just needs to be adjusted.
If you’re experienced in making regular potato latkes, the cooking technique is very similar once you begin to fry them – you want a nice golden brown color and do a test to make sure it’s cooked all the way through.
The nice nutty flavor of quinoa is delicious combined with the vegetables and fried. These “latkes” are great with sour cream or just as an accompaniment to a luncheon or dinner dish.”