Ingredients
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1/4
-
1
-
2
-
1
-
1
-
-
1 - 2
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-
-
-
-
-
-
-
Directions
Wild Rice and Potato Latkes,A tasty twist on an old favorite. Good served with a dollop of sour cream. Prep time includes time to cook rice.,A tasty twist on an old favorite. Good served with a dollop of sour cream. Prep time includes time to cook rice.
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Steps
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1
Done
|
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. |
|
2
Done
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Place Warm Rice in a Mixing Bowl. |
|
3
Done
|
Using Paper Towels, Squeeze as Much Moisture as Possible from Potato, a Handful at a Time and Transfer to the Bowl With the Rice. |
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4
Done
|
With a Fork, Mix in the Eggs and Chives. Sprinkle With Flour and Mix. Add Salt and Pepper to Taste. |
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5
Done
|
Heat 1 Tablespoon Oil in a Large Nonstick Skillet Over Medium-High Heat. |
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6
Done
|
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. |
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7
Done
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When Lightly Browned on the Bottom, 2 to 3 Minutes, Gently Turn Latkes and Brown on the Other Side, About 2 Minutes. |
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8
Done
|
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. |
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9
Done
|
Serve Hot. |
