If you're not a purist or loyal to your Grandmother's family recipe for potato pancakes,
you might consider Daikon-Potato Latkes. I made them last night, served with Wasabi-yogurt topping and they were tasty!
Ingredients:
8 ounces russet potato (shred on large holes of box grater)
8 ounces daikon radish (shred on large holes of box grater)
3 scallions finely chopped
1 teaspoon Dijon mustard
1 Tablespoon chili sauce
1/2 cup seasoned bread crumbs
1 large egg, beat loosely
salt and pepper to taste
*
vegetable oil for frying
*
Combine all ingredients in a bowl
Press a handful into a flat cake in your hands (squeezing out excess
liquid from the vegetables)
Place cakes into hot oil, frying each side until golden (about 4 min. a side)
Drain on paper towels briefly and keep warm in oven until ready to serve.
)my oven was set to 250 degrees)
Ingredients:
8 ounces russet potato (shred on large holes of box grater)
8 ounces daikon radish (shred on large holes of box grater)
3 scallions finely chopped
1 teaspoon Dijon mustard
1 Tablespoon chili sauce
1/2 cup seasoned bread crumbs
1 large egg, beat loosely
salt and pepper to taste
*
vegetable oil for frying
*
Combine all ingredients in a bowl
Press a handful into a flat cake in your hands (squeezing out excess
liquid from the vegetables)
Place cakes into hot oil, frying each side until golden (about 4 min. a side)
Drain on paper towels briefly and keep warm in oven until ready to serve.
)my oven was set to 250 degrees)
Wasabi Yogurt sauce
2 Tablespoons Wasabi mayonnaise,
2 Tablespoons plain yogurt
1 teaspoon lemon juice
Stir ingredients together and serve alongside pancakes
No comments:
Post a Comment