KosherEye.com
by Pam Reiss, author Soup A Kosher Collection
I don't know if I'd say that these are better than traditional potato latkes because there is something so perfect about the humble potato/onion pancake most of us grew up enjoying during Chanukah. I will say that these are delicious and they feature an ingredient native to my little corner of the world, wild rice. The texture and nutty flavor of the wild rice work beautifully with the mushrooms. Another food item found locally in abundance is freshwater fish – if you can get your hands on some smoked fish (whitefish, tulibee, goldeye or smoked salmon) if you can't, try adding a dollop of sour cream or crème fresh and a piece of smoked fish to each pancake.
Ingredients:
3 cups button or crimini mushrooms – thinly sliced
1 large yellow onion – peeled and finely chopped
2 Tbsp. vegetable oil
1 can (425 g) cooked wild rice – rinsed and drained*
1 to 2 tsp. salt
3/4 tsp. pepper
3 eggs
1/2 cup flour
Directions:
Sauté onions for 2-3 minutes in oil over medium heat. Add sliced mushrooms and cook until the mushrooms have released their juices and are cooked through, about 10 minutes. Drain and cool.
Place the cooled mushrooms and onions in a mixing bowl and add add the wild rice, 1 tsp.salt, the pepper, eggs and flour. Mix well.
Heat oil in a frying pan and carefully spoon heaping tablespoons of the mixture into the oil. Fry for 3-5 minutes on each side until golden brown and set. I like to fry one small test latke to taste and check for seasoning. If it needs more salt or pepper add it now. Continue frying the rest of the latkes.
Drain well on paper towel and serve.
Another option is to make lots of mini-latkes, using a teaspoon instead of a tablespoon. Top them with sour cream and a slice of smoked salmon for a wonderful Chanukah appetizer.
Notes:
Yield: Makes 16-18
*Kosher canned cooked wild rice can be ordered from CanoeWildRice.com. It is already cooked and just needs to be rinsed and drained. If not available, one can boil 1 1/4 cups of wild rice in plenty of water (at least 4 cups) until tender, about 20-30 minutes. Drain well and use.
Recipes: Side Dishes, Latkes, Parve, Kosher