Words + Images

Yesterday I walked into my local grocery store with a very specific agenda:  buy bread, butter and carrots.  Somehow I left with those items plus a package of two large black radishes, a vegetable completely new to me.   I decided to photograph them, and I was curious what Steve might do with them in the kitchen.  Thanks to a Chowhound thread and his own imagination, it was a lovely experiment.  The following recipe made one pancake-like serving that we split as an appetizer.

Steve’s Black Radish Latkes

Peel one large black radish.  Grate approximately one-quarter of this radish into a bowl.  Squeeze a tablespoon or so of lime juice over the top to help preserve color and cut the strong horseradish flavor.

To the bowl add the following items, grated as well or finely chopped:  white potatoes (the grated amount should be double the amount of grated radish), a small to medium red onion and a clove or more of garlic.

Salt and pepper to taste.

Mix with olive oil.

In a small frying pan, heat olive oil and butter. When hot, press the potato-radish mixture into the pan.

Initially cook the cake over high heat so that the bottom browns forming a crust.  Once crust is formed on one side, flip it over to brown the second side.  Once each side is browned, turn down flame and cover.

Cook over low flame for about 15 minutes or until potatoes are done in the middle.  Watch carefully to avoid burning.

For added deliciousness, add grated parmesan cheese as part of the overall mixture or specifically to the crust.  Steve thought adding grated apples might also be tasty.  As for what variety of apple, when I asked him that question, he looked at me perplexed and asked, “Is there another apple beside Macintosh?”

Ahem.  In the end, it’s your choice.  If you can track down a black radish, try your own variation on a latke-theme. 😉

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