Potato & Fresh Horseradish Pancakes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 Medium: potato, grated, (1 cup
1/4 cup: Resh horseradish, grated
1/4 cup: Nion, grated
2 tbsp: All-purpose flour,
1/4 cup: Oil for frying,
Directions:
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. Its a nice
change from croutons. They also make a zesty accompaniment to roast
leg of spring lamb or roast beef.
Source from luhu.jp
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. Its a nice
change from croutons. They also make a zesty accompaniment to roast
leg of spring lamb or roast beef.
Source from luhu.jp
Tags
Vegetables