Fa-latkes

Sometimes kooky fusion combos are better, more soulful, when improvised on the spot rather than pre-meditated. This one was borne from us being too tired, lazy, brain-dead and starving on a weekday night to be pithy or political with our pairings.
Falatkas are, you guessed it, a cross between falafel and latkes. Shredded potato and zucchini are veggier than the dry-mouth grains and smushy garbanzos, but toasted cumin just happens to make anything taste like pure falafel. Rather than mess with a condiment that embodied the already weird pairing — like an apple-tsaziki sauce — we slopped together a red-pear mustard that surprised even us. We served these crispy critters on a bed of Israeli couscous and dry mixed greens with a drizzle of pomegranate molasses, but if you have the resources you could also pop ‘em in a pita. Or a bagel? See, we always go too far.

Falafel-ish Latkes

(Serves two)
2 small zucchini
2 small potatoes
1 tsp. kosher salt
1 Tbs. fresh cumin seeds
1/2 cup rye bread crumbs, fine (optional)
1/2 white onion
2 cups grapeseed oil (canola works)
1. Wash zucchini and potatoes. Shred both with the finest side of a grater to achieve matchstick pieces of each, but keep the two separate. Place grated zucchini in a colander and sprinkle with kosher salt. Let sit for about five minutes (this will bring out moisture and make the zuke super easy to compress).
2. In a large mixing bowl, combine potatoes and zucchini and cumin. Add bread crumbs if desired for extra bulk — it is not needed, however, as the zucchini makes it very workable patties as is.
3. Form mixture into small patties and set on a plate.
4. Heat frying oil in a small wok or medium sized frying pan. Once very hot (drop a cumin seed in, it should immediately sizzle) fry one or two patties at a time. Pat dry and cool on paper towels before serving.

Pear Mustard

(Makes 2/3 cup)
1 red pear, mostly ripe
2 shallots
1/4 cup Pedro Jiminez vinegar, or sherry vinegar
2 Tbs. sugar
1 Tbs. Dijon
sea salt and black pepper to taste
1.Partly peel your pear and slice into small chunks. Peel and dice your shallots. Add both to small saucepan and then place on medium heat.
2. Once they start to release liquids, about 5 or 6 minutes, add the vinegar and let reduce by half. Add sugar, salt and pepper and continue cooking on medium heat for another 5 minutes before tossing in mustard to finish. Stir and serve slightly chunky.
Beverage: Flying Dog’s Barley wine-style ale
Soundtrack: Kinski’s “Alpine Static”