Try this Potato and Fresh Horseradish Pancakes recipe, or contribute your own.
Suggest a better descriptionWring 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.
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Serving Size: 1 Serving (88g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 756 | ||
Calories from Fat: 756 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84g | 112 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 49.2g | ||
Polyunsanturated Fat 24.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.6mg | 2 % | |
Potassium 4.8mg | 0 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 756
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