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 found far back into ancient history, certainly as far into history as the early Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians are some ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Progressing into Roman times 25BC a roman called Apicius created a collection of documents describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius informs us how the Roman cooks made use of a wide range of aromatic flavours, including many that are still in use today such as thyme, rue and parsley. Continuing our culinary historical journey, there were a couple of interesting recipe books dating from the 14th Century : one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian food that appears on menues today, but instead recipes for the types of food prepared by the cooks of the rich. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices caused an explosion in recipe publications, some of which are kept safe in private collections. When we get to the twentieth century, cookery books are in high demand, mostly due to higher levels of literacy, people having more free time and having more money. |
We hope you enjoy this Potato & Fresh Horseradish Pancakes recipe.
