Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Medium potato, grated (1 cup
1/4 c Resh horseradish -- grated
1/4 c Nion -- grated
2 tb All-purpose flour
1/4 c Oil for frying
Wring out grated potato to remove as much water as
possible by scooping about 1/4 cup of potato into your
hand; squeeze firmly. Place potato flesh in medium
size bowl. Add remaining ingredients to grated potato;
mix until well blended. Heat oil in a large, heavy
skillet until it is almost smoking. Pat 2 tablespoons
of grated potato mixture into a flat disk about
2-inches in diameter. Repeat, leaving about 1 inch
between pancakes. Cook until bottom is browned and
beginning to char, about 2 minutes. Turn; cook until
second side begins to char, about 2 minutes. Remove to
warm plate. Repeat with remaining grated potato
mixture. Serve hot or warm, accompanied by apple
sauce. Adapted from Alan Harding, Nosmo King, New York
Potato pancakes with a horseradish punch are great way
to work spring into your menu. Fans of the
tear-inducing fumes that rise from freshly grated
horseradish can tell you how they clear your head.
What a culinary way to drive out wintery thoughts as
we move into the new season! Fresh horseradish is rich
in vitamin C and volatile oils. These oils are the
cause of its pungent bite. This bite gives an
interesting flavor-lift to potato pancakes. Alan
Harding, chef at Nosmo King restaurant in New York, is
serving spring latkes, or pancakes, made from a blend
of grated celery root, potato, horseradish and onion.
Since both celery root and horseradish are bitter, I
find that using 1 or the other makes pancakes with
more balanced flavor. Also, their texture is more
velvety. Harding serves his crunchy, fried latkes on
top of a crisp green salad. It's a nice change from
croutons. They also make a zesty accompaniment to
roast leg of spring lamb or roast beef.
