Tango Mango

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In honor of the potato harvest, I made latkes today. Fresh plums were a perfect accompaniment, along with a couple of dollops of sour cream. These are a great do-ahead dish, as they re-heat beautifully. You can fry them up and keep them hot in a warm oven for up to an hour. Or you can wrap them up and refrigerate them for a day or two, and then reheat them in a 375 degree oven to bring them back to their hot, crispy selves. These were about 4-inches across, but smaller ones work well, too. Little ones make great appetizers! Ingredients: 1 pound of peeled potatoes (1 large) 1/2 onion, peeled 1 egg 1/4 cup flour 1 teaspoon salt Fresh ground pepper Canola or peanut oil for frying Special item needed: Cheesecloth Directions: Using a box grater, grate the potato and the onion. Drape a large square of cheesecloth over the colander. Put the grated potatoes and onion in the colander. Bring edges and corners of cheesecloth together and squeeze as much moisture out as you can. Set back in colander. Lightly whisk the egg in a large mixing bowl. Add the flour, salt and pepper and whisk to combine. Give the potatoes another big squeeze just in case there’s still more liquid, and then add the grated potato and onion to the egg mixture. Stir thoroughly to combine. Heat about 1/4-inch of oil in a large skillet or wok. When a small piece of potato mixture sizzles vigorously and floats to the surface, (325-350 degrees F), create small balls of potato mixture and carefully drop into hot oil. Flatten with the back of a wooden spoon. Cook in oil until golden brown and crispy on one side and then turn. Cook other side until the same. Drain on paper towels. 

In honor of the potato harvest, I made latkes today. Fresh plums were a perfect accompaniment, along with a couple of dollops of sour cream.

These are a great do-ahead dish, as they re-heat beautifully. You can fry them up and keep them hot in a warm oven for up to an hour. Or you can wrap them up and refrigerate them for a day or two, and then reheat them in a 375 degree oven to bring them back to their hot, crispy selves.

These were about 4-inches across, but smaller ones work well, too. Little ones make great appetizers!

Ingredients:

  • 1 pound of peeled potatoes (1 large)
  • 1/2 onion, peeled
  • 1 egg
  • 1/4 cup flour
  • 1 teaspoon salt
  • Fresh ground pepper
  • Canola or peanut oil for frying
  • Special item needed: Cheesecloth

Directions:

Using a box grater, grate the potato and the onion. Drape a large square of cheesecloth over the colander. Put the grated potatoes and onion in the colander. Bring edges and corners of cheesecloth together and squeeze as much moisture out as you can. Set back in colander.

Lightly whisk the egg in a large mixing bowl. Add the flour, salt and pepper and whisk to combine. Give the potatoes another big squeeze just in case there’s still more liquid, and then add the grated potato and onion to the egg mixture. Stir thoroughly to combine.

Heat about 1/4-inch of oil in a large skillet or wok. When a small piece of potato mixture sizzles vigorously and floats to the surface, (325-350 degrees F), create small balls of potato mixture and carefully drop into hot oil. Flatten with the back of a wooden spoon. Cook in oil until golden brown and crispy on one side and then turn. Cook other side until the same. Drain on paper towels.