Mochi Latkes

 

I saw this recipe in an old issue of Celebrate magazine, and I traced it back to Kristin Eriko Posner (it has this photo by Blaine Moats and is similar to this recipe from Posner’s website). These latkes were delicious; we all love mochi here, and it was fantastic paired with Asian pear sauce and matcha salt! Plus, it’s gluten-free. I’ll be making these again! The amounts below make about 8 latkes, and I would definitely want more next time.

For the mochi latkes
1 Russet potato (1 lb.), peeled
1 medium yellow onion
1/3 cup + 2 Tbsp. mochi flour (also called sweet rice flour or mochiko)
2 eggs, lightly beaten
½ tsp. kosher salt
3 cups vegetable oil, for frying (I always shallow-fry my latkes and use way less oil, but I’m the shiksa)

Using a box grater, grate potato and onion. Place on a double thickness of 100% cotton cheesecloth (I used the tea towel that I have dedicated to latkes); squeeze to remove liquid. Transfer potato and onion to a large mixing bowl. Add mochi flour, eggs, and ½ teaspoon salt. Stir to combine.

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 ½-inch rounds. Cook a few at a time in hot oil 5 to 7 minutes or until golden brown, turning once. Remove from the pan and cool slightly on the wire rack.


For the Asian pear sauce
1 lb. cored Asian pears
1 small cored Fuji apple
2 Tbsp. water
1 ½ tsp. lemon juice
½ tsp. vanilla
¼ tsp. ground cinnamon
1/8 tsp. kosher salt

Combine ingredients in a large saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 30-40 minutes or until fruit is very soft, stirring every 10 minutes.

Uncover and let cool. Transfer to a blender (I used a stick blender) and blend until smooth.


For the matcha salt
1 tsp. culinary matcha
1 Tbsp. kosher salt

Sift the matcha into the salt and mix.

Serve the latkes with a sprinkle of matcha salt (you will have extra leftover) and a side of Asian pear sauce.