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Remove the bowl from the refrigerator and drain off any excess liquid.
Over medium heat, heat 1/2 cup olive oil in a 10-inch skillet until hot but not smoking. Take 1 heaping tablespoon of the potato mixture at a time and place into the pan, being careful not to crowd the latkes. Cook each latke until golden brown on both sides, about 5 minutes total.
Transfer the latkes to a paper towel-lined plate, and season with additional salt if desired. Add 1/4 to 1/2 cup more olive oil (if needed) to the skillet and repeat the process with the remaining latke mixture.
Serve immediately with Horseradish Crema, or applesauce as traditionally served, if desired.
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Potato Pancakes (Latkes)
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