Black Radish and Potato Pancakes

Posted on March 2, 2013

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Red hens at Wright-Locke Farm

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.

Sprouting bok choy seed tray at Wright-Locke Farm

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.

Russet potato, black radish, and onion

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.

Black radish and potato pancakes

Black Radish

and Potato Pancakes

Makes about 8-10 pancakes using a 1/2 cup scoop

Ingredients:

  • 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

Directions:

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.

Black radish and potato pancakes browning in the pan

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Posted in: cooking