Potato Latkes with Horseradish Sauces


  • 5 large potatoes, peeled
  • 1 small onion
  • 2 eggs lightly beaten
  • 1/4 cup bread crumbs, matzah meal or flour
  • 1½ tsp coarse salt (1 tsp if using kosher salt)
  • freshly ground black pepper
  • Kelchner's Creamy Horseradish Sauce
  • Kelchner's Horseradish


• Grate potatoes coarsely or finely, according to your preference. Finely grate the onion.

• Place grated potatoes and onion in a clean kitchen towel and squeeze tightly until all of the liquid is strained.

• Place the strained potatoes and onion in a large bowl and add the eggs, breadcrumbs, salt and pepper.

• Heat the 1-inch of oil in a large pan and drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.

• Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.

• Blot excess oil with paper towels and serve warm with desired topping.

* Serve with Kelchner's Creamy Horseradish Sauce or mix Kelchner's Horseradish with sour cream and chives.

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