Recipe - Potato And Fresh Horseradish Pancakes

1 Medium potato, grated (1 cup
One fourth cup Resh horseradish; grated
One fourth cup Nion; grated
2 tablespoon Allpurpose flour
One fourth cup Oil for frying

Wring out grated potato to remove as much water as possible by scooping
about One fourth 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
2inches 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 tearinducing 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 flavorlift 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini