*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Medium potato, grated (1 cup
      1/4   c            Resh horseradish -- grated
      1/4   c            Nion -- grated
    2       tb           All-purpose flour
      1/4   c            Oil for frying
   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.
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