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Daikon Radish and Potato Latkes with Wasabi Cream

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READ REVIEWS ()

45 mins total
20 mins prep

Recipe Filed Under
Vegetable, Yogurt, Potato, Jewish, Japanese, Skillet, Vegetarian, Appetizer, Side Dish, Winter, Hanukkah

Provided By: Sandy Gluck

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Daikon radishes, available at many supermarkets and Asian grocery stores, have a crisp texture and a pleasantly sharp flavor. A pretty wasabi cream brings a little extra heat to the party.

Ingredients

Makes: latkes

FOR THE LATKES:

1 russet potatoes, peeled (8 ounces)and shredded on the large holes of a box grater

8 ounces daikon radish, peeled and shredded on large holes of a box grater

3 scallions, thinly sliced

3/4 teaspoon Dijon mustard

3/4 teaspoon salt

3 tablespoons all-purpose flour

1 large egg

1/4 cup olive or vegetable oil

FOR THE WASABI CREAM:

1/3 cup plain yogurt

2 tablespoons mayonnaise

1/2 teaspoon wasabi powder

1 tablespoon plus 1 teaspoon fresh lemon juice

Directions

FOR THE LATKES:
Preheat the oven to 250F. Place a wire rack on a rimmed baking sheet; set aside. Place the shredded potato in a colander set over a bowl to drain.

With your hands, squeeze the potato until dry and transfer to a large bowl. Discard the potato liquid. Add the daikon, scallions, mustard, and 1/2 teaspoon of the salt; toss to combine. Add the flour and egg and mix well.

In a large, heavy skillet, heat 2 tablespoons of oil over medium-low. Using a 1/4 cup measure, place 3 to 4 mounds of daikon mixture in the pan, flattening with a metal spatula to a 1/2-inch thickness. Cook until golden brown and cooked through, about 4 minutes per side, lowering the heat if over browning. Transfer latkes to rack set on baking sheet and place in the oven to keep warm while you cook the remainder. Repeat with remaining mixture, adding additional oil as needed.

For the wasabi cream: In a small bowl, stir together yogurt, mayonnaise, wasabi powder, lemon juice, and remaining 1/4 teaspoon salt. Serve latkes with wasabi cream.