Mochi Latkes
Writer and lifestyle expert, Kristin Eriko Posner, loves setting out latkes, like this mochi flour version, with lots of toppers for guests to build their own. It makes for an interactive element to your gathering.
Ingredients
Directions
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Using a box grater, grate potato and onion. Place on a double thickness of 100% cotton cheesecloth; squeeze to remove liquid. Transfer potato and onion to a large mixing bowl. Add mochi flour, eggs, and 1/2 teaspoon salt. Stir to combine.
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In a heavy 12-inch skillet heat oil to 325°F over medium-low. Place a wire rack on a cookie sheet. Pat potato mixture into 2 1/2-inch rounds. Cook a few at a time in hot oil 5 to 7 minutes or until golden brown, turning once. Remove. Let cool slightly on a wire rack. Makes 20 latkes.
Asian Pear Sauce:
In a large saucepan combine 1 pound cored Asian pears, 1 small cored Fuji apple, 2 tablespoons water, 1 1/2 teaspoons lemon juice, 1/2 teaspoon vanilla, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon kosher salt. Bring to boiling; reduce heat to low. Simmer, covered, 30 to 40 minutes or until fruit is very soft, stirring every 10 minutes. Uncover. Let cool. Transfer to a blender. Blend until smooth.
Matcha Salt:
Sift 1 teaspoon culinary matcha powder into a small bowl and stir in 1 tablespoon kosher salt. Sprinkle over latkes just before serving.