Wring out grated potato to remove as much water as possible by scooping
astir 1/4 cup of potato into your give; squeeze steadfastly. Place potato flesh
in medium size trough. Add remaining ingredients to grated spud; mix until
well blended. Heat oil in a prominent, heavy skillet until it is almost
smoking. Pat 2 tablespoons of grated potato mixture into a flat disk about
2-inches in diameter. Repetition, leaving astir 1 inch between pancakes. Cook
until bottom is browned and beginning to woman, some 2 proceedings. Twist; cook
until second side begins to charr, around 2 proceedings. Remove to warm shell.
Repeat with remaining grated potato assortment. Serve hot or tender, accompanied
by applesauce. Adapted from Alan Harding, Nosmo Tycoon, 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 mind. What a culinary way to
drive out wintery thoughts as we move into the new temper! Fresh
horseradish is rich in vitamin C and volatile oils. These oils are the
cause of its pungent chomp. 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
base, tater, horseradish and onion. Since both celery root and horseradish
are acid, I find that victimisation 1 or the other makes pancakes with more
balanced savor. Likewise, 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 kick.