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1 Medium potato, grated (1 cup 2 tb All-purpose flour
1/4 c Resh horseradish; grated 1/4 c Oil for frying
1/4 c Nion; grated
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.
Yields
4 servings
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