Potato Pancakes with Crispy Chorizo, Pear, and Cream

 

Part latke, part Spanish tortilla, these one-bite snacks meet my criteria for good party fare: the pork fat + starch = universal crowd pleaser, the preparation is easy, and best yet, all the elements can be made in advance and assembled at the last minute so you're calm and lovely in your pretty (or handsome) apron in a clean kitchen when guests arrive. And yes, yes, elephant in the room- these are, to steal a phrase from The Gorbals (home of the bacon-wrapped matzo ball), sacrilicious.

What you will need

1 firm-ripe pear (I like comice), flesh peeled and diced

1/2 cup olive oil (not extra virgin, unless you don't mind a smoky kitchen)

6 ounces good Spanish chorizo, diced small

2 medium russet potatoes, peeled and grated (about 3 cups)

1 large yellow onion, peeled and grated (about 1 cup)

1/3 cup flour

1 large egg, beaten

1 teaspoon kosher salt

freshly ground black pepper

1/2 cup sour cream

1 tablespoon fresh thyme leaves

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