Wild Rice And Potato Latkes

1. 1

   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. 2

   Place warm rice in a mixing bowl.

3. 3

   Using paper towels, squeeze as much moisture as possible from potato, a handful at a time and transfer to the bowl with the rice.

4. 4

   With a fork, mix in the eggs and chives. Sprinkle with flour and mix. Add salt and pepper to taste.

5. 5

   Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

6. 6

   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.

7. 7

   When lightly browned on the bottom, 2 to 3 minutes, gently turn latkes and brown on the other side, about 2 minutes.

8. 8

   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.

9. 9

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.