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.