Get ready to transform your ordinary breakfast or side dish into an extraordinary culinary adventure! These Potato and Fresh Horseradish Pancakes are not just another recipe - they're a crispy, zesty sensation that combines the comforting warmth of potatoes with the bold, spicy kick of fresh horseradish. Imagine golden-brown pancakes with a crunchy exterior and a tender, flavorful interior that will have everyone at your table begging for seconds. Whether you're a home cook looking to impress or a food enthusiast seeking a unique twist on classic potato pancakes, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups grated potatoes
- 1/4 cup grated fresh horseradish
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for frying
Instructions
- Prepare the potatoes by washing and peeling them. Use a box grater or food processor to grate the potatoes finely. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture thoroughly.
- In a large mixing bowl, combine the grated potatoes, freshly grated horseradish, eggs, all-purpose flour, salt, and black pepper. Mix the ingredients well until they form a consistent batter.
- Heat a large heavy-bottomed skillet or griddle over medium-high heat. Add enough oil to create a thin layer covering the bottom of the pan, approximately 1/4 inch deep.
- Once the oil is hot (around 350°F), drop spoonfuls of the potato mixture into the skillet, gently pressing them down to form pancake shapes. Make sure not to overcrowd the pan.
- Fry the pancakes for 3-4 minutes on each side, or until they become golden brown and crispy. The edges should be dark and crunchy while the center remains tender.
- Remove the pancakes from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil. Keep them warm in a preheated oven at 200°F if needed.
- Repeat the frying process with the remaining potato mixture, adding more oil to the pan as necessary.
- Serve hot, optionally with sour cream, applesauce, or a fresh herb garnish. Enjoy immediately for the best texture and flavor.
Tips
- Moisture is the Enemy: Always squeeze out as much liquid as possible from the grated potatoes. Use a clean kitchen towel and press firmly to ensure crispy pancakes.
- Oil Temperature Matters: Maintain a consistent medium-high heat around 350°F. Too low, and your pancakes will be greasy; too high, and they'll burn before cooking through.
- Don't Overcrowd the Pan: Fry pancakes in batches, leaving enough space between them for even cooking and maximum crispiness.
- Fresh Horseradish is Key: Use freshly grated horseradish for the most vibrant, punchy flavor. Pre-grated or jarred versions won't deliver the same intense taste.
- Serving Suggestions: Elevate your pancakes with accompaniments like tangy sour cream, sweet applesauce, or a sprinkle of fresh chives for added complexity.
- Make-Ahead Tip: You can keep pancakes warm in a 200°F oven for up to 30 minutes before serving, maintaining their crisp texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 5g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 70mg
