Daikon, Leek, and Apple Cakes with Horseradish Cream

This is one of those ideas that I intellectually assume will work, yet I am still surprised when it really does.  Since we started getting our CSA vegetable and fruit shares every Monday, our weekends have involved poking around in the fridge and looking for random produce that needs to be used before the next box rolls in.  This weekend that included a large, white daikon radish, a leek, and some apples.  Do these things go together?  Well, they can:

The thing about Daikon is that when it is raw it acts just like a radish–zingy, whiffy, and not something you think would make a tasty fritter–but when cooked it mellows into something that is more potato-like in character.  Since I have become the “fritter queen” since we started the CSA, I decided to take the giant radish, the leek, and the sweet apples and put them all together:

I started by peeling the radish, coring the apples, and cleaning and thinly slicing the leek. I then grated the radish and the apple:

I tossed the mixture with a quarter cup of corn starch and a half teaspoon of sea salt.  I then stirred in one whole egg.  Since the sizes of these produce items will vary, note that I ended up with about four cups of grated and sliced produce and added in one tablespoon of corn starch per cup.  Unlike my previous recipe for summer squash fritters, you do not want this mixture to be too soupy or it will fall apart as it cooks.  If it looks too wet just stir in a little more cornstarch:

That’s all there is to the mixture, then you just put quarter-cups full in a skillet that has been heated with some olive oil skimming the pan–use medium-high heat for these.  Brown well on both sides and serve as is, or with a dollop of sour cream, or with my easy horseradish cream, which is  just a little grated horseradish stirred into some mascarpone cheese (no, I am not secretly paid by the mascarpone cheese producers, I just really like the stuff):

The slight sweetness of the apple and the mellowed radish and leek all makes a really unusual and delicious cake.  The amounts specified here made about a dozen.  If you have a daikon radish hanging around and you want to move away from the standard pickles, this is a great option.

Thanks for reading,

-Angela

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2 Responses to Daikon, Leek, and Apple Cakes with Horseradish Cream

  1. I'm Lori...and maybe I'm you, too. October 17, 2010 at 9:18 pm #

    Hmmm. A reason to seek out a daikon.

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