The Brazilian Food Challenge

Busy, busy, busy!!! So much going on this time of summer and since I'm in Buffalo, NY and the weather is rarely this gorgeous for such a long stretch, we HAVE to make the most of it. Graduation parties, trips to the beach, fossil hunting, have all taken the front seat to cooking this past week. I'm supposed to be in the pool with the family right now, but I feel so guilty for not having posted in a week, so this is going to be short and sweet and a must have for your arsenal.

I finally had a chance to make Brazilian Brigadeiro's for a friend's child's graduation party over the weekend. 10 minutes to make and oooo were they a hit. I needed to make a triple batch at least. Teenagers were following me around as I was trying to make sure everybody got to try one. I was only able to lick the pan, but every guest who had one thought they were the best thing since sliced bread.

Brigadeiro's are a simple chocolate bonbon, created in the 1940's and named after Brigadier Eduardo Gomes, a Brazilian politician and revolutionary. Gomes ran for the presidency unsuccessfully in 1946 and 1950, during a time of shortage of imported nuts and fruits. At the same time Nestle was introducing its brand of chocolate powder and condensed milk into the country and this recipe highlights both. Traditionally Brigadeiros are served at birthday parties, but are also found at any type of party.

Can't say enough good things about the ease and taste of this recipe, since I am probably the worst baker on the planet. I used to blame in the stove, until I bought my first new one and proved myself wrong....

BRIGADEIROS

3 T cocoa powder or Nesquik
1 T butter
1 can sweetened condensed milk (or use recipe below)

1. Put all ingredients into a medium saucepan on the stove on medium and stir nonstop for 10 minutes, until the contents reach a fudge-like consistency, pulling away from the pan.

2. allow to cool to room temperature and then grease your hands with butter or margarine and roll into balls, then coat with chocolate, coconut, crushed peanuts, powdered sugar...whatever your hearts desire!

Eat at once or chill until ready to serve.

SWEETENED CONDENSED MILK

3/4 C sugar
1/3 C water
4T butter

1. Cook in medium sauce pan until comes to a boil.

2. Put contents in a blender with 1 C powdered milk and blend until smooth. (equals 1 can)

The Indian Food Challenge

This past weekend was the Taste of Buffalo festival, reportedly...the largest two-day food festival in the United States. The deal is that you buy tickets at .50 increments and then get to sample food from over 50 local restaurants at a cost of 3-8 tickets, with most restaurants offering 3-4 choices. Here's a list of the offerings this year: http://www.tasteofbuffalo.com/app/restaurant.

The boy advised he would be a "buzzkill" and suggested he spend the night a friend's. So that was that and The Mister and I headed down on the morning of day one, starting AND ending as pre-child ritual had it at the Merritt Estates Winery booth for a large sangria slushie! We looked at the menu before we left and enjoyed a dozen or so dishes, none of which were the award winners...all of which were FANTASTIC! The award winners can be found here: http://www.tasteofbuffalo.com/2011-award-winners.

Absolutely divine was the Chicken Makhani (Indian Butter Chicken) with Basmati Rice from the local Kabob & Curry Restaurant, so I was really looking forward to making it a meal this week. I've never made Chicken Makhani before but it is one of my favorites to eat out. The origins of the dish can be traced back to a Hindu Punjabi named Kundan Lal Gujral. Kundun lost his father at the age of 10 and needed to find a way to support his family. He was the first in Peshawar to dig a tandoor smack in the middle of an eatery, introducing the locals to the culinary art of Tandoori chicken.  Neat story I think, so here goes!

First off, don't let the name fool you. It's called butter chicken, but there's only 1/2 T of butter per serving and the spices are wonderful for your health! I made the recipe as stated below except instead of buying Ginger Garlic Paste, I made my own with a mortar & pestle since a had the fresh ingredients on hand. It was very good as prepared. I was reminiscent of the tasting at the festival, however MUCH spicier. Luckily I had put some plain chicken aside for the boy as a just in case, so after he tried two pieces, as required in our effort to get him to try new things, he opted for the plain chicken. My husband and I finished our plates and thought it was very good, but agreed that next time to cut way back on the cayenne. I did use a rather large pinch or four on the cooked chicken at the end of the preparation. Next time I will probably omit that step all together, and will probably marinate the chicken in yogurt with cayenne instead for a day in advance as I do with other Indian dishes. Also I was out of Basmati Rice, so I just used plain white rice :)

I do highly recommend you try the recipe. It was easy, fun and economical to prepare. 

Also, if Garam Masala is not available at your local grocery, you can easily make your own as follows:

GARAM MASALA
(Keep in an airtight container)
1T ground cumin
1 1/2 t coriander
1 1/2 t cardamom
1 1/2 t pepper
1 t cinnamon
1/2 t cloves
1/2 t nutmeg

MURGH MAKHANI (Chicken Makhani)


Ingredients (recipe credit to allrecipes.com)

• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
•  
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Directions

1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

The Spanish Cuisine Experiment

As I keep researching cuisine from around the world, it quickly is becoming more and more difficult not only to pick a country to blog about next, but choose a few dishes as well. Just as in the United States, one country's cuisine from region to region can vary dramatically. Here in Buffalo we are big on wings. We don't call them chicken wings. We frown on people who do. Most of us have never eaten a fried pickle, but go to New Orleans and it's on every lunch menu. So of course, is a culinary trip through Spain, consisting of a variety of dishes, differentiated by climate, geography and culture. There is an abundance of seafood dishes reflecting the country's maritime roots. 

For this experiment, I'm going to prepare a few appetizers. I'm doing this for three reasons, because snacks are awesome, Spain is big on appetizers ("tapas"), and because once again I had all of the ingredients in my kitchen already except for a green bell pepper (grrr...I have them in my garden, but their not ready yet). Tapas bars are springing up everywhere in the U.S., so I hope you enjoy the two dishes and two accompanying sauces I have chosen and visit a tapas bar near you. 

In Spain lunch is traditionally served between 1-3pm and dinner between 9-11pm leaving a significant time between work and dinner. Spaniards therefore often go bar-hopping and eat tapas before dinner. Tapas are often a weekend treat as well to enjoy while socializing before lunch proper at home.

Tapas is the name of a wide variety of appetizers or snacks served in Spanish Cuisine. According to legend, the tapas tradition started when King Alfondo X of Castile recovered from an illness by drinking wine with small dishes between meals. After his health improved, the king ordered that taverns would not be allowed to serve wine unless accompanied by a small snack or "tapa" (cite needed, but a cool story). Patatas Bravas are to tapas bars in Spain, what chicken wings are to sports bars in the U.S. They are commonly served with a dark tomato sauce and/or allioli (Spanish aioli). Many modern alioli's contain eggs, but traditional Catalan allioli is just garlic and oil in a mortar and pestle.

This allioli recipe does contain raw eggs. Don't freak out. If you are healthy and use fresh eggs your chance of getting sick is very slim....super slim. I've made garlic aioli quite a few times, so I'm used to the idea. Once you make it, it should be refrigerated and eaten in 2-4 days.

Croquetas de Jamon (ham croquettes) are also very popular in tapas bars, perfect in the afternoon with a glass of beer or wine. You can make the dough ahead of time and freeze it and then when you are ready to make them, just take them out of the freezer, coat 'em and pop them into the frying pan.

I had the Croquetas de Jamon mix cooling in in the refrigerator while I made the sauces. I originally halved the red sauce recipe, but that didn't work to well in the blender for me until I added a bit of water. No one, but us will know, but I do have a few chunks of green pepper in the sauce. I adjusted the recipe back so you don't have the same problem.

The allioli tasted terrible and not garlicky at all, but while cleaning the blender, both cloves of nick-free garlic fell into the sink....sigh....this is not going well. I put two new cloves in a garlic press and mixed them into my already prepared allioli, because I just don't like to waste food.

The potatoes took a lot longer in the frying pan than stated in the recipe below, but other than that it was straightforward and easy to prepare.

Review: The allioli was disgusting, which was my fault completely. I'm not going to say anything more about that except the word experiment is in the title of my posts. This isn't the "Crykyt is a Great Chef" blog and very few of the initial recipes on here will be anything I have prepared before, unless I haven't posted in a while and don't have the time to do the research.

The patatas bravas with the red sauce was phenomenal and had a pleasant but not overpowering warm kick. My husband was pleased to have an alternative accompanying sauce to standard dipping sauces here like ranch, mayo or ketchup and I absolutely agree.

The Croquetas de Jamon were surprising to bite into. I don't know what I was expecting, but it wasn't an almost mashed potato & ham. The olive oil was overpowering and the nutmeg just a bit strange to my palette. My husband said they were fine and then said they were good. He's still eating them as I type. They just aren't for me, I suppose.

So I'm sorry Spain. I'll hit you up again and hopefully then do justice to your cuisine. This time I missed the mark. Have a wonderful weekend everyone. This weekend is The Taste of Buffalo Festival, where we buy tickets and exchange them for food at hundred or so local restaurant vendors, It's a great way to see who is doing what and trying new things. Who know's maybe I'll get some more inspiration for my next post.  

PATATAS BRAVAS

Ingredients:

2 cups of 1" irregular shaped peeled white (baking) potatoes

1/2 T butter

1 t olive oil

1/8 t salt

pinch or two of ground red pepper or 1/2 diced chili pepper

1 clove minced garlic

Red Sauce:

1 tsp olive oil

1 C diced onion

1 C diced green bell pepper

1/4 tsp salt

pinch or four of ground red pepper

8 oz can of tomato sauce

parsley (optional)

Directions:

1. Place the potatoes in a saucepan and cover with water. Bring to a boil and cook 1 additional minute. Drain well.

2. Heat a nonstick skillet over medium heat. Add butter and olive oil & swirl to coat the bottom of the pan. Add potatoes & saute 8 minutes or until browned, stirring twice. Add the salt, red pepper and garlic & saute for 1 additional minute. Remove from the pan and keep warm.

Note: For the crispest potatoes, stir only every two or three minutes; frequent stirring can damage them.

RED SAUCE (ingredients above)

Add the oil to a heated pan to coat and ad the onion and bell pepper. Saute about 5 minutes or until tender, stirring frequently. Add the salt, red pepper and tomato sauce and bring to a simmer. Cook for 1 minute. Pour the mixture into a blender (remove the center piece and place a clean towel over the top of the lid to allow the steam to escape). Blend til smooth.

Note: If you like fiery food, use more red pepper in the sauce. 

ALLIOLI

1 small egg

1 C extra-virgin olive oil

2 cloves peeled and pressed or finely minced garlic

1 tsp sherry vinegar or fresh lemon juice (I used fresh lemon juice)

salt to taste

1. Throw everything but the oil in a food processor or blender. Add 2 T of oil and mix at high speed until everything is fully pureed into a paste.

2. Little by little add the oil as you continue to blend on high speed. If it appears too think when you begin adding the oil, add a tsp of water to loosen the sauce. Once everything is thick and creamy, salt to taste. 

CROQUETAS DE JAMON

Ingredients:

1/2 C chicken broth

1/2 C olive oil

3/4 C flour

1 1/2 C milk

1/2 tsp nutmeg

dash of ground pepper

1/2 C very finely hand-minced ham

2 eggs, lightly beaten with 2 teaspoons water

bread crumbs for coating

olive oil for frying

Preparation:

Note: Make sure that the ham if very finely minced, so it can be mixed thoroughly with the dough.

1. Heat the 8 Tbsp olive oil in a small saucepan on medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually add the milk and the chicken broth, stirring without stopping. Add nutmeg, salt & pepper to taste. Cook over medium heat, stirring constantly, until the sauce is thickened and smooth.

2. Add the minced ham and continue to cook for about 2-3 minutes on low heat, continuing to stir. Remove from heat. Taste and adjust seasoning if necessary.

Allow to cool for 5-10 minutes and refrigerate at least 3 hours until mixture is cold. If you are preparing a day

or so ahead, you can cover the mixture tightly and keep refrigerated until you are ready to fry the croquettes.

TIP: If the mixture is spread out in a thin layer on a flat dish, you will need to refrigerate it for less time. A large glass baking dish works well.

3. Pour the bread crumbs into a small, wide bowl. Beat the eggs with water in a small, wide bowl. Cover your

hands in flour, then divide the mixture into 1-inch balls or logs and set on a plate so that they are not touching. Pour enough olive oil in a medium to large frying pan to cover 1/2 inch deep. Heat the olive oil for frying to about 355F degrees. Dip the croquettes in the beaten egg and coat with crumbs by rolling in bowl.

4. Place the croquettes in the hot oil and fry quickly, turning several times, until golden. Remove the croquettes with a slotted spoon and set on a paper towel to absorb the excess oil. Serve immediately.

If croquettes will not be served immediately, place in a warm oven (200 degrees) for up to 30 minutes.

If you prefer, you can use a deep-fryer to fry the croquettes. Be sure not to over-cook them!

The Kenyan Food Challenge

With a billion people in 61 territories, and covering over 20% of the world's total land area, finding delicious recipes from Africa is quite easy, however narrowing down a few to blog about isn't! One of the most eye-opening classes I took in college was African Politics. It was one of those classes where I quickly realized how vast was the subject area, how little I knew and how sheltered my life was. Thus was journey into African cooking as well. 

Just as there is no single culture that identifies Kenya, there is also no single dish.  There are about 42 different ethnic groupings in Kenya, each with it's own culture, but most of them intertwining with similar and/or nearby cultures. 

Potatoes other than ngwaci (sweet potatoes) aren't that common in Kenya, but bananas and other root vegetables are. I recently fell in love with sweet potato fries only last year and today am looking forward to a Kenyan dish called Green Banana Fries, which I assume and am hoping will be quite similar. 

Green bananas, I've read, taste as good as any fast food french fries and are healthier. While still green, the bananas retain all their vitamins where riper bananas lose much nutritional value. Several reviews of this recipe, which I found on allrecipes.com, came from people with type 2 diabetes, who advise they can eat 2-3 bananas prepared this way within 2-3 hours time and not suffer a spike in blood glucose. At the beach on he 4th of July this year, I was talking food with a wonderful older couple, the wife pre-diabetic and the husband diabetic. He had mentioned his love of fries and how dangerous his glucose levels get. I wish I knew of this recipe a few days ago because I know he would love to try it.   

The second recipe, Kuku Paka, is a Swahili recipe which showcases their rich culture, and is the product of the complex history of East Africa, influenced by Middle Eastern, Arab, European and Asian cultures. I'm excited to try this recipe mostly because I get to use the fresh cilantro from my garden, even though to date, it isn't one of my favorite flavorings.

You'll note in the recipe that the alternative to oil is ghee, which you can purchase in the local grocery stores, or can make it easily yourself. Ghee is a class of clarified butter originating in South Asia. All you need to do to make it is simmer unsalted butter in a pot until all the water has boiled off and the milk proteins have settled to the bottom and a froth is floating on top. Remove the froth and then spoon off or carefully tip the clarified butter to avoid disturbing the milk solids on the bottom of the pot. You can store the ghee in an airtight container without refrigeration for long periods of time. I'll be getting more in depth about ghee when we explore Indian food as it is a must for brushing on naan, a leavened flatbread which my son is always begging me to make.

The fried green bananas were a big hit. Seriously, if you didn't know you were eating a banana, you'd never be able to guess it. There is the slightest, and I mean slightest sweetness to them, but not nearly so much as a sweet potato. The key to the texture is surely that the bananas are green enough. The picture of the dish plated was enough for 2 and I used two bananas. They were definitely more satisfying than french fries and therefore a smaller portion than you think will likely suffice. We generously salted and dipped in ketchup and ranch. When I asked my husband for his reaction, he used an expletive before delicious, so I know it was truth.

A little tip on buying canned coconut milk is to get it from the Mexican section (locally $1.69) and not the Thai/Indian section ($3.99) of the store. The Chicken in Coconut Curry Sauce, was very easy to prepare and was surprisingly and a touch disappointingly not spicy at all, considering all the spices in it. They melded together nicely in that you didn't taste just the the ginger or garlic. The Indian and Pakistani influence to the cuisine was evident. The fresh cilantro did stand out some, but cooking with any food I pull from my garden makes a meal more satisfying. I did generously salt my plate after cooking, which I seem to do more with dishes prepared with curry and cumin, but that's just me. I would absolutely prepare it again making a few changes to suit our palette more. My husband thought it would go great with a good sharp beer and I have to agree. No mention of beer can go without a shoutout to The One Senator with his weekly beer review, so please stop by his page if you are a lover of beer and check out his ramblings if you aren't easily offended. http://theonesenator.blogspot.com/2011/07/beer-review-july-2-2011.html .

EDIT: I saved the leftover coconut curry sauce and it was even better after it sat for a few hours and the spices fused together even more. I just reheated & poured over rice.

The boy is out playing and swimming, so no food for him, but I would hazard a guess he would like both dishes, except would whine about the chunks of tomato which would meticulously encircle his plate at the end of dinner.

So that's our little trip to Kenya. I really hope you at least try the Fried Green Bananas soon and let me know what you think!

See TIPS for an easy alternative to a food processor!

FRIED GREEN BANANAS

Ingredients:
5 small unripe green bananas
1 qt of oil for frying
salt to taste

1. Peel the bananas with a knife and slice into long thin wedges or strips to make fries.
2. Heat oil in a heavy, deep skillet over medium heat or a deep fryer set to 375F. Please the bananas into the hot oil one at a time and fry until golden brown for 5-7 minutes
3. drain on a paper towel, salt to taste and serve immediately.


KUKU PAKA (Chicken in Coconut Curry Sauce)

3 boneless breasts of chicken, cut into bite-sized pieces
1/2 chopped onion
1 hot chili pepper
1 T chopped ginger
1 T chopped garlic
1/8 cup oil or ghee
1/2 T curry powder
1 tsp cumin seeds
1 C chopped tomatoes or tomato sauce
1 C (1/2 15 oz can) coconut milk
1/4 C cilantro
salt & pepper to taste

1. Add the onion, chili, ginger and garlic to a food processor and process until smooth. Add a little water if necessary.

2. Heat the oil or ghee in a large pot or wok over medium flame. Add the puree, curry powder and cumin and saute, stirring frequently for 5-8 minutes, or until cooked down.

3. Stir in the tomato and simmer 3-4 minutes and then add the chicken (for a more authentic flavor grill the chicken first), coconut milk (reserve some of the coconut cream that gathers at the top of the can and stir it in the sauce at the end for extra silky results), salt and pepper. Reduce the heat and simmer until chicken is cooked through. Add more water if needed.

4. Stir in the cilantro, re-season and serve with rice.

The Polish Food Challenge

Having been raised in the Buffalo/WNY area, which has a distinctive Polish flavor, sadly I have never really embraced the cuisine. Over the years, I've tried a few of the mandatory staples lovingly handmade by friends from recipes handed down in their families for generations - such as golabki (tomato-flavored ground beef wrapped in cabbage leaves; pierogi (boiled, baked or fried dumplings stuffed with potato filling, ground meat, fruit or cheese), cruschiki (friend bow tie pastry/cookies, kielbasa (polish sausage). I have never attempted to make Polish food myself and this is today's challenge. 

Christmastime, and especially Easter, is when Polish food dominates in the Buffalo area. If you live here, it is mandatory at Easter to go to the Broadway Market, famed for it's ethnic old world shopping and comprised of family-owned, family operated butcher shops, poultry stands and bakeries. Over 120 years old, it served immigrants who flocked to the east side of Buffalo in the late 1800's looking for a continuation of their old world customs in their new and unfamiliar environment.  

I would like to add that I look forward to planning the family's next meal with great enthusiasm. I am not, however, steeped in patience. When my friends speak of preparing Polish dishes for the holidays, they speak in terms of days not hours or minutes. Also, my son, is not a fan of cabbage...really not a fan of cabbage, thereby limiting further my recipe choices. Also, I cook for 3 and try not to have leftovers, so all my recipes will be scaled for 4 people (because my husband will eat enough for 2!) 

Tonight for dinner I have chosen Pieczen Huzarska (Hussar Roast) and Placki Ziemniaczana (Potato Pancakes), neither of which appear too daunting and for which I had all of the ingredients except the roast already on hand.

I have to admit I was scared to death. My husband was out for the day and my 10 year old can talk himself out of liking anything before he even tries it. He asked what we were having for dinner and I replied, "steak," which we don't eat often, so I figured I was safe. He asked if we had steak sauce and I said he didn't need any. Thus began the whining... Right before we ate, I gave him a spoonful of the gravy to taste and he couldn't have his dinner plated fast enough. It was a bit salty for my taste, so in the future, I'll cut back on the salt for sure. I will absolutely make this again, perhaps not in 80 degree weather, as it is very hearty and sticks to your ribs. But during the bitter cold Buffalo winter, I can't think of any dish I would rather eat.

Thank you Poland. Thank you Ted for suggesting Polish food for my first ethnic blogpost. Thank you readers. I look forward to your comments, your yelling at me that I'm not doing it right, or anything else you have to say or suggest. It's my nephew's birthday party tomorrow, so no cooking being done here, but stop back in a couple of days and see what I have planned!!!If you make this dish, please please please, let me know!

Please visit the TIPS page for how to keep your potatoes from turning dark.

Hussar Roast / Pieczen Huzarska

Serves 4

Ingredients

---

• 1/3 cup vinegar or vodka
• 1 beef round rump roast, boneless
• or round tip roast (1.5 lbs)
• 1/2 cup of all purpouse flour
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/8 cup melted butter
• 1/2 large onion, quartered
• 1/2 cup bouillon or meat stock (Minors)
• Stuffing:
• 1/2 Tbsp butter
• 1 medium onions minced
• 1/8 cup fine dried bread crumbs
• 1 small egg, beaten

How to make it

---

• 1. Heat vinegar just to boiling in a large casserole or skillet. Add meat, turning to scald all sides. Drain meat and discard vinegar.
• 2. Mix flour, salt, pepper (reserve 2 tbsp of seasoned flour) Coat meat with seasoned flour
• 3. Brown meat in butter in dutch oven or heavy skillet. Add quartered onion and boullion. Cover simmer for 2 hours or until tender.
• 4. Slice meat about 1 inch thick, then slit each slice making a pocket.
• 5. For stuffing melt butter, Saute minced onion or until transparent. Stir in bread crumbs and 1 tbsp seasoned flour. Remove from heat stir in egg.
• 6. Stuff crumb mixture into pockets in meat. close and skewer with wooden picks. Tie together with string in original roast shape. Sprinkle with remaining tbsp seasoned flour cover: cook over medium low heat for 30 mins

Potato Pancakes / Placki Ziemniaczane

Serves 4 

(SEE TIPS FOR HOW TO KEEP YOUR POTATOES FROM TURNING DARK)

Ingredients

---

• 3 medium peeled and finely grated potatoes
• 1/2 medium finely grated onion
• 1 large egg
• salt & pepper to taste
• about 1/8 cup flour
• 
  

How to make it

---

• 1. Mix potatoes, onion, egg, salt and pepper.  Add enough flour to bind the mixture together but leaving it still somewhat thin.
• 2. In a large heavy skillet set over medium heat, add enough vegetable oil to come to a depth of about 1/4 inch. Heat until hot but not smoking.
• 3. Drop tablespoonfuls of potato mixture into the skillet and spread out into a 3" circle, about 1/4 inch think. Fry until brown on the bottom (it will stick if it isn't brown enough) about 3-5 minutes, reducing heat to medium, if needed, to prevent burning.
• 4. Turn and fry the other side 3-5 minutes or until golden brown and crisp. Drain on paper towels. Serves with granulated sugar or sour cream. 
•