updated 12/02/2012 AT 3:00 PM ET
•originally published 12/08/2012 AT 3:15 PM ET
Is it the Festival of Lights – or the Festival of Latkes?
As the first night of Hanukkah kicks off Saturday, here’s a twist on the classic potato pancake recipe to serve up at your celeb-worthy holiday party this year.
Hanukkah Quinoa Latkes
10-12 servings; recipe created by executive chef David Kolotkin, who whips up kosher-friendly fare at N.Y.C.’s The Prime Grill
½ cup quinoa
1½ cup water
¼ cup onion, small dice
salt, to taste
¾ cup flour
1½ tsp. baking powder
1 tbsp. kosher salt
½ cup + 2 tbsp. soy milk
4-5 tbsp. canola oil (or any natural vegetable oil)
Place 2 tbsp. of oil in a heavy gauge stainless steel saucepan set over medium-high heat. Add the onions and sweat until translucent. Add the quinoa and stir, toasting the quinoa and coating with oil. Add the water and salt, and bring to a boil. Lower the heat and simmer until the liquid is absorbed and the quinoa is cooked through. Remove from heat and cool.
In a mixing bowl, combine the flour, baking powder, and 1 tbsp. of kosher salt. Mix well. Add in the egg and soy milk, and stir to combine. Add 2 cups of the cooked, cooled quinoa and mix. Heat 2 to 3 (more) tbsp. of oil in a heavy gauge frying pan set over medium-high heat. Pour batter into the heated oil, forming mini pancakes approximately 2 oz. each. Fry for 30 to 60 seconds on each side, or until golden brown.