Potato and horseradish latkes (potato pancakes)

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Potato and horseradish latkes (potato pancakes)

Side Serves 6 35 min
Don't be concerned by the amount of fresh horseradish in these golden, fried latkes – it loses some of its potency during cooking. If you like you could also leave it out and serve these with horseradish sauce on top instead. They're a traditional favorite for Hanukkah, but also pretty good for an extended brunch, starter topped with smoked salmon, or dinner paired with warm beetroot salad.


  • 1kg potatoes, peeled and grated
  • 2 medium onions, rated
  • 4 tbsp horseradish root, finely shredded
  • 3 large eggs, beaten
  • 3 garlic cloves, crushed
  • 1 scant tsp salt
  • 2 tbsp sunflower oil


Prep time: 15 min
Cooking time: 20 min
  • Step 1

    Place the grated potatoes and onions in a colander and squeeze out as much water as possible. Place in a large mixing bowl and combine with the horseradish. Stir in the eggs, garlic, and salt.
  • Step 2

    Using a sixth of the mixture for each latke, press the mixture into patties about the size of the palm of your hand, squeezing out any excess liquid.
  • Step 3

    Heat the oil in a large pan. Using a spatula, carefully slide as many patties as will fit into the pan. Cook over a medium heat for about 3 minutes per side or until the latkes are golden brown.
  • Step 4

    Repeat until they're all done, adding additional oil as needed. Place on a sheet of kitchen paper and keep warm.

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