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. It's a nice
change from croutons. They also make a zesty accompaniment to roast
leg of spring lamb or roast beef.
Servings: 4 servings
Potato & Fresh Horseradish Pancakes Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Pancake
The History of Recipes
Recipes as a concept can be traced back into the distant past, at least as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that is, sadly, these early recipes were just very basic hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe found, according to academics are some ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were split into appetizers, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the ancient cooks used a wide range of spices and herbs, including a few that will be familiar to modern chefs like thyme, mint and dill. Continuing our culinary historical journey, there are two recipe books which date from the fourteenth century - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books have no connection with the spicy food that is popular today, but instead recipes for the types of food served to the upper classes of that period. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from the Middle-East, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas led to an explosion in manuscripts on cookery, many of which are kept safe in private collections. The TV revolution brought us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes just like those on this site. |
We hope you enjoy this Potato & Fresh Horseradish Pancakes recipe.
