CRISPY POTATO HORSERADISH CAKES
Provided by Michael Symon : Food Network
Categories appetizer
Time 44m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a bowl, combine the onion and potato. Dust with the flour and mix to disperse it. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.
- In a large non-stick saute pan, heat the olive oil and butter over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the saute pan. Repeat, making 8 to 12 pancakes. Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely. Remove the cakes to a paper towel lined plate as they finish, and season with salt while hot. You can cover them with foil and keep in a 200 degrees F oven to stay warm until ready to serve.
- To serve, transfer potato cakes to a platter and dollop each one with creme fraiche. Top with a sprig of dill.
CONNIE'S ZUCCHINI "CRAB" CAKES
These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!
Provided by Patti Jo
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
- Shape mixture into patties. Dredge in flour.
- In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 23.2 g, Cholesterol 49.4 mg, Fat 9.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 319.9 mg, Sugar 2.8 g
ZUCCHINI CAKES WITH HORSERADISH SAUCE
I got the idea for this recipe from a Greek restaurant I worked at. The horseradish sauce is my favorite thing about them because I love that rush of spiciness that clears the sinuses.
Yield serves 1
Number Of Ingredients 10
Steps:
- Cut off and discard the roots of the green onions, and cut the whites and about 1 inch of the green parts into thin slices. Place half the sliced green onions, the mayonnaise, horseradish, and milk in a small bowl and stir until well combined. Reserve the rest of the sliced green onions.
- Cut off the ends of the zucchini and discard. Grate the zucchini and place it on a paper towel. Wrap the paper towel around the zucchini and squeeze over the sink to remove the excess liquid. Peel and finely chop the garlic or pass it through a garlic press.
- Lightly beat the egg yolk in a large bowl. Add the reserved green onions, the garlic, and 1 tablespoon of the flour. Gently stir in the zucchini and season with salt and pepper. Put the 1/4 cup of flour into a small, flat dish. Form the zucchini mixture into 2 balls, dip the balls into the dish of flour so that they are coated all over, and flatten them slightly to form the cakes. Heat the canola oil in a large nonstick skillet over medium heat, add the zucchini cakes, and cook for 5 to 7 minutes on each side, or until golden brown.
- Place the zucchini cakes on a plate and top with the sauce.
- The horseradish website (yes, it really exists, www.horseradish.org) calls horseradish a root with roots. It's been used for various purposes for more than three thousand years, including as a remedy for back pain, a treatment for rheumatism and tuberculosis, a cure for headaches, and-you guessed it-an aphrodisiac.
BROCCOLI & HORSERADISH SAUCE
This flavorful vegetable recipe is a family favorite. We usually serve it alongside prime rib for holidays and special occasions.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings (1/2 cup sauce).
Number Of Ingredients 5
Steps:
- Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Heat over low heat until heated through. Serve with broccoli.
Nutrition Facts : Calories 174 calories, Fat 14g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 132mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein.
ZUCCHINI CAKES WITH DIAVOLO SAUCE
I download this from Cuisine at Home website and with minor adjustments am posting it here for safe keeping. The dish makes a wonderful light supper for 2.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- In a medium size saucepan, saute the prosciutto in the olive oil until crisp, add in the onion and bell pepper, cook stirring frequently until crisp tender.
- Stir in the garlic and tomato paste, cook an additional 2 to 3 minutes, add in the tomato juice from the canned tomatoes and stir mixture scraping up browned bits from bottom of pan.
- Add the tomatoes, vinegar and red pepper flakes cook until most of the liquid has evaporated add in the fresh basil and season with salt and pepper to taste. Keep warm while preparing the zucchini cakes.
- Using the large side of the box grater, grate the zucchini and onion. Place in the center of a clean kitchen towel, bring up sides and gently squeeze out the moisture.
- Place in a medium bowl, add the remaining ingredients and combine well with a spatula.
- Heat oil in a non-stick skillet over medium heat and when hot drop the mixture into the hot pan forming into 4 equal cakes. Cook the bottom until crisp, turn and gently press down on top. Continue to cook until the other side is crisp and browned.
- Divide the sauce among 2 plates, top with 2 cakes per each and using a vegetable peeler garnish all with strips of fresh Parmesan cheese.
Nutrition Facts : Calories 377.4, Fat 24.4, SaturatedFat 4, Cholesterol 105.9, Sodium 434.4, Carbohydrate 33.8, Fiber 6.6, Sugar 13.3, Protein 10.1
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