Oh my, where oh WHERE to begin. What a month it is has been, and now, all of a sudden, it’s March. The days are longer, warmer and louder with the hum of neighborhood birds. And I have a LOT of projects- here, there, and everywhere (literally)- to work on. Finally, I am where I have longed to be, doing what I hold so dear to my heart and actually being able to call it my full-time job. Life is good, but boy does she move.
I want to share with you all of the glorious things consuming my work, garden, and cooking life right now, but alas, I still have to play waitress on Saturdays to pay all the bills. I do, however, have enough time to squeeze in this on-the-fly recipe for totally-bomb black radish and potato pancakes.
The starchier, thick-skinned black radish adds a subtle bite and layer of flavor to the more standard potato latke. I suggest serving them with plain yogurt, homemade applesauce, and a side of hearty greens sauteed with garlic and, if you’re feeling frisky, a touch of molasses.
and Potato Pancakes
Makes about 8-10 pancakes using a 1/2 cup scoop
- 2 cups Russet potato, shredded (about one medium potato)
- 1 cup black radish, peeled and shredded (about one medium black radish)
- 1 1/2 cups onion, thinly-sliced (about one medium onion)
- chives, chopped (optional, for an added punch of color)
- 1/3 cup milk
- 3 eggs
- oil to coat the pan with each round of pancakes (about 1/4 cup total; I used walnut oil)
- salt and freshly-ground pepper to taste
Combine the shredded potato and radish with sliced onion (and chives, if using) in a medium glass or ceramic bowl; season with salt and pepper and toss or mix well to thoroughly combine. In a separate glass bowl, whisk together the milk and eggs. Add the egg mixture to the radish-potato mixture, using a fork to stir the mixture a bit.
Heat a pan over high flame with enough oil to coat the bottom. Scoop a 1/2 cup of the pancake mixture, carefully drain off excess liquid with a fork (pressing gently down on the potato/radish in the scoop is a good idea if your mixture is particularly wet), and drop it into the hot oil; gently pat down on the pancake with a spatula to flatten slightly. Depending on the size of your pan, you can usually cook 2-3 pancakes at a time. Cook until you see the edges of the pancakes begin to brown, then flip them with a spatula; cook them for another 2-3 minutes or until browned on both sides. Transfer hot pancakes to a cookie rack with paper towels on top and a paper grocery bag beneath (in case of oil dripping); allow to sit for a moment, just to soak up extra oil. Transfer the pancakes to serving plates and serve with condiments like plain yogurt, plain or flavored applesauce, mincemeat, or chutney.