2019-12-01_Better_Homes_and_Gardens

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76 | December 2019

MOCHI LATKES

Mochi fl our (also called sweet

rice fl our or mochiko) is ground

from the sweet, starchy rice

used to make sticky rice.

TOTAL TIME 45 min.

1 russet potato (1 lb.), peeled

1 medium yellow onion

¹∕3 cup plus 2 Tbsp. mochi fl our

2 eggs, lightly beaten

3 cups vegetable oil for frying

Toppings, such as Asian Pear

Sauce or Matcha Salt (below)

1. 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 fl our, eggs, and
   ¹∕2 tsp. salt. Stir to combine.


2. 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 2¹∕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 wire rack.
   Makes 20 latkes.
   ASIAN PEAR SAUCE In a large
   saucepan combine 1 lb. cored Asian
   pears, 1 small cored Fuji apple, 2 Tbsp.

water, (^1) ¹∕2 tsp. lemon juice, (^) ¹∕2 tsp. vanilla,
¹∕4 tsp. ground cinnamon, and ¹∕8 tsp.
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 tsp. culinary
matcha powder into a small bowl and
stir in 1 Tbsp. kosher salt. Sprinkle over
latkes just before serving.
PER LATKE 85 cal, 6 g fat (1 g sat fat),
19 mg chol, 36 mg sodium, 7 g carb,
1 g pro

YUZU DOUGHNUTS

If you can’t fi nd fresh yuzu,

substitute Meyer lemon. Or reduce

milk in fi lling to 1∕ 2 cup and use

2 Tbsp. bottled yuzu juice, which is

available at Asian markets.

HANDS-ON TIME 25 min.

TOTAL TIME 3 hr. 20 min.

³∕4 cup plus 2 Tbsp. sugar

¹∕2 cup warm milk (105°F to 115°F)

1 tsp. active dry yeast

(^1) ¹∕4 cups bread fl our
¹∕4 cup all-purpose fl our
1 Tbsp. butter, cubed and softened
2 egg yolks
2 Tbsp. cornstarch
²∕3 cup milk
2 yuzu, zested (2 tsp.)
Vegetable oil for deep-frying

THERE’S MAGIC TO

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EVOLVE SO IT CAN PICK

UP A PIECE OF EACH

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