Be the first to Fresh horseradish gives extra zing to potato cakes seasoned with chives and served with sour cream. These are not overly spicy because the cooking process mellows out the horseradish.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 3 baking potatoes, scrubbed clean
- 1 medium onion, grated
- 2 Tablespoons all-purpose flour
- 2 large eggs, lightly beaten
- 3 Tablespoons finely grated fresh horseradish (use a microplane)
- 1/2 teaspoon lemon zest (use a microplane)
- 1/4 cup chopped fresh chopped chives
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 6 Tablespoons vegetable or olive oil
- 2 Tablespoons butter
- Salt to taste
- Sour cream for accompaniment
Preparation:
Boil whole potatoes for 5 minutes. Let cool, peel, and coarsely grate.
Toss grated potatoes, onions, and flour in a large bowl to mix well. Stir in eggs, horseradish, lemon zest, chives, salt, and pepper until well-combined.
Heat olive oil and butter in a large, heavy non-stick skillet over medium-high heat until hot. Spoon about 2 tablespoons of mixture into the hot oil for each cake. Fry about 4 minutes on each side until nicely browned. Drain on paper towels. (You will need to fry the potato pancakes in batches.)
Season cakes with additional salt, if desired, and serve with a dollop of sour cream.
Yield: 4 to 6 servings
Toss grated potatoes, onions, and flour in a large bowl to mix well. Stir in eggs, horseradish, lemon zest, chives, salt, and pepper until well-combined.
Heat olive oil and butter in a large, heavy non-stick skillet over medium-high heat until hot. Spoon about 2 tablespoons of mixture into the hot oil for each cake. Fry about 4 minutes on each side until nicely browned. Drain on paper towels. (You will need to fry the potato pancakes in batches.)
Season cakes with additional salt, if desired, and serve with a dollop of sour cream.
Yield: 4 to 6 servings
