Quinoa and Potato Latkes

Jo Zimny


These wonderful little latkes are different in that they have cooked quinoa in them. You can also prepare the quinoa just before making the latkes. If you do, 1/3 cup of uncooked quinoa will make 1 1/3 cups cooked. Make sure that you let the quinoa cool down completely before making the latkes, that's important! I hope you try these. We loved them and I'll make them again for the Jewish holidays.

Blue Ribbon Recipe

Wow, we couldn't believe how good these latkes were. You'd never know there was quinoa inside. Using coconut oil and ghee makes these a slightly healthier latke. They fry up beautifully crisp on the outside. We loved the seasoning as written, but you can definitely spice them up and customize seasonings based on your preference. These were fun to make and soooo good dipped in sour cream. Test Kitchen Avatar The Test Kitchen


★★★★★ 2 votes

20 Min
15 Min
Stove Top


  • 1 1/3 c
    cooked quinoa
  • 3 c
    peeled & grated raw potato (I used russets)
  • 2 large
    organic eggs
  • 2 tsp
    fine sea salt
  • 1/2 tsp
    black pepper
  • 4 medium
    green onions or scallions
  • 2 Tbsp
    butter or ghee
  • 1 Tbsp
    coconut oil

How to Make Quinoa and Potato Latkes


  1. Peel and grate potatoes.
  2. Note: After grating the russet potatoes, I squeezed them out in my hand to get rid of a lot of the excess moisture. This will help keep the potatoes together better when you cook them.
  3. Combine the cooked quinoa, eggs, grated potato, pepper, and salt in a large bowl. (You can also add some herbs here.) I added some garlic powder at this point. But you can add what you want, the possibilities are endless.
  4. Mix well.
  5. Heat a large skillet with the butter/ghee and coconut oil over medium heat. Note: I used ghee for this since it doesn't burn like butter, but it's of course up to you.
  6. Using a 1/3 size measuring cup, scoop out the quinoa/potato mixture and place in the hot skillet.
  7. With a spatula, flatten the latke.
  8. Add another scoop of mixture and flatten. Repeat. I made 4 at a time. I added a little more coconut oil/ghee to the skillet for the second batch.
  9. Cook the latkes for about 5-7 minutes on each side, but if your pan is hotter than mine it might take less. Just make sure the insides aren't runny.
  10. As you cook the latkes place on a paper towel when you remove them from the pan. This will take out some of the excess fat, I patted the tops too.
  11. Serve warm with some sour cream or applesauce, or both, it would be yummy. Bon Appetit!!!

Printable Recipe Card

About Quinoa and Potato Latkes

Course/Dish: Other Main Dishes
Main Ingredient: Potatoes
Regional Style: Jewish
Other Tag: Healthy

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