1 Medium tater, grated (1 cup
1/4 c Resh horseradish; grated
1/4 c Nion; grated
2 tb All-purpose flour
1/4 c Oil for sauteing

Wring out grated potato to remove as much water as possible by
scooping almost 1/4 cup of potato into your manus; squeeze firm.
Place potato flesh in medium size stadium. 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 most 2-inches in diameter. Repetition,
leaving around 1 inch between pancakes. Cook until bottom is browned
and beginning to charwoman, astir 2 transactions. Turning; cook until second side
begins to sear, most 2 proceedings. Remove to warm scale. Repeat with
remaining grated potato assortment. Serve hot or tender, accompanied by
applesauce. Adapted from Alan Harding, Nosmo Rex, 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 psyche. What a
culinary way to drive out wintery thoughts as we move into the new
flavour! Fresh horseradish is rich in vitamin C and volatile oils.
These oils are the cause of its pungent collation. 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 solution, tater,
horseradish and onion. Since both celery root and horseradish are
bitterness, I find that victimization 1 or the other makes pancakes with more
balanced sapidity. Furthermore, 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 gripe.

Yields
4 Servings