For both adults and kids alike, millet is an excellent choice. It’s easy to digest, contains a nice amount of fiber as well as minerals such as magnesium, manganese, phosphorous and zinc as well as an assortment of phytochemicals.
- Heat the oil in a saucepan set over medium heat. Add the millet. Cook, stirring, for 1 to 2 minutes or until the millet is lightly browned. Pour in the water, 1 tsp garlic powder and 1 tsp salt. Bring to a rolling boil. Reduce the heat to medium-low and cook, covered, for 30 minutes or until the water is absorbed. Fluff with a fork. Let cool slightly.
- In a large bowl, stir together the eggs, garlic powder, onion powder and salt, mixing until well combined. Gently stir in the millet until well combined.
- Heat about ¼-inch of oil in a large non-stick skillet set over medium-high heat. Using a ¼ cup measure or a large spoon, scoop out the millet, patting it into a latke shape. Add the “latke” to the pan, flattening slightly with the back of the spoon. Fry for 3 to 5 minutes per side or until golden brown. Transfer the latkes as they are done to paper towel-lined racks to drain slightly. Serve warm.
Yields 18 latkes.