Potato & fresh horseradish pancakes
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Potato & fresh horseradish pancakes
  Vegetables    Potato    Pancakes  
Last updated 6/12/2012 1:18:48 AM. Recipe ID 49836. Report a problem with this recipe.
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      Title: Potato & fresh horseradish pancakes
 Categories: Vegetables
      Yield: 4 Servings
 
      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.
 




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Recipe ID 49836 (Apr 03, 2005)

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