Crispy Potato Cakes with Horseradish
Crispy, grated potato pancakes with the complimentary pungent flavor of horseradish.
1 onion, grated
3 baking potatoes, peeled and grated*
2 tablespoons all-purpose flour
2 large eggs
3 tablespoons finely grated fresh horseradish
1/2 teaspoon lemon zest
1/4 cup chopped fresh dill
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
6 tablespoons vegetable or olive oil
2 tablespoons butter
Salt to taste
Sour cream for accompaniment
- In a bowl, combine the onion and potato. Add the flour and toss to mix well. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.
- In a large non-stick skillet, heat the olive oil and butter over medium-high heat until hot. For each cake, spoon about 3 heaping tablespoons of the potato mixture into the skillet. Cook pancakes for about 4 minutes on each side, or until well browned.
- Transfer the cakes to a paper towel-lined brown bag and season with additional salt, if desired.
- Serve cakes with sour cream.
Makes 4 to 6 servings.
*Tip: For crispier potato cakes, soak the grated potato in a bowl of ice water for 10 minutes; drain well and place the potatoes on a clean dish towel, using the towel to wring out as much water as possible from the potatoes, then proceed with the recipe.