This is a Wisconsin staple recipe as taught to me by my good friend and guitar maker Jonathan Spangler. After a night of too much indulging, these are the perfect little vessels to carry you back into sobriety.
Methi Masala or Gujarati pickle spice is one of my new favorite ingredients. A mix of fenugreek, achar, and Kashmiri Chili, it’s a mouth-tingling Indian spice often used on buttered breads like roti and paratha. I’ve been playing around with it as a hot chicken spice (because Nashville hot chicken sucks) and also using it as a green peppercorn substitute for a Gujarati steak Au Poivre.
My three essential kitchen tools:
A good knife. My go-to is a Victorinox Forschner 9-inch chefs knife. They are only about $40 and have no-slip handles.
A properly French-folded towel. Cleanliness is everything in the kitchen. And it doubles as a oven mitt.
A Microplane zester. Perfect for finely grated cheese, ginger, garlic, citrus zest and so forth.
Music to Cook By:
1. Whisk together cold water, egg, and salt in a large bowl until salt has dissolved. Mix in dry potato flakes until incorporated. Stir in 1 ta- blespoon chives; season with black pepper, garlic powder, and cayenne pepper.
2. Divide potato mixture into 4 equal portions and shape into pancakes.
3. Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
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