Wring out grated potato to remove as much water as possible by scooping about 1/4 cup of potato into your hand; squeeze firmly.
Place potato flesh in medium size bowl.
Add remaining ingredients to grated potato; mix until well blended.
Heat oil in a large, heavy skillet until it is almost smoking.
Pat 2 tablespoons of grated potato mixture into a flat disk about 2-inches in diameter.
Repeat, leaving about 1 inch between pancakes.
Cook until bottom is browned and beginning to char, about 2 minutes.
Turn; cook until second side begins to char, about 2 minutes.
Remove to warm plate.
Repeat with remaining grated potato mixture.
Serve hot or warm, accompanied by apple sauce.
Adapted from Alan Harding, Nosmo King, New York Potato pancakes with a horseradish punch are great way to work spring into your menu.
Fans of the tear-inducing fumes that rise from freshly grated horseradish can tell you how they clear your head.
What a culinary way to drive out wintery thoughts as we move into the new season! Fresh horseradish is rich in vitamin C and volatile oils.
These oils are the cause of its pungent bite.
This bite gives an interesting flavor-lift to potato pancakes.
Alan Harding, chef at Nosmo King restaurant in New York, is serving spring latkes, or pancakes, made from a blend of grated celery root, potato, horseradish and onion.
Since both celery root and horseradish are bitter, I find that using 1 or the other makes pancakes with more balanced flavor.
Also, their texture is more velvety.
Harding serves his crunchy, fried latkes on top of a crisp green salad.
It's a nice change from croutons.
They also make a zesty accompaniment to roast leg of spring lamb or roast beef.
