These crispy Latkes with creamy Horseradish are topped on a potato pancake with the perfect contrast
flavor in every bite.
- 1 1/2 c. sour cream
- 2 tbsp. chopped chives, plus more for garnish
- 1 tbsp. prepared horseradish, plus more to taste
- 2 1/2 lb. russet potatoes, peeled
- 1 yellow onion, peeled and halved
- 1 1/2 tsp. kosher salt
- 2 large eggs, beaten
- 1/4 c. matzo meal, plus more as needed
- 2 c. canola oil
- Flaky sea salt, for serving
1. Preheat the oven to 300°. In a small bowl, combine the sour cream, chives, and horseradish. Add
extra horseradish to taste. Refrigerate until ready to serve.
2. On the large holes of a box grater, shred the potatoes and onion. Add the potatoes and onions
to a strainer set over a large mixing bowl, and add the salt. Let the potato-onion mixture rest for
10 minutes, then ring out as much liquid as possible. Put the mixture in a clean dish towel and
ring again to get them even drier.
3. In a separate large mixing bowl, add the eggs, matzo meal, and potato mixture. Combine
thoroughly and add more matzo meal as needed to bind.
4. In a large straight-sided skillet over medium-high heat, heat oil until it reaches 325°. Scoop
about ½ cup of mixture from the bowl, and add to the pan, flattening with a spatula. Repeat
with another ½ cup scoop. Add as many latkes to the pan as you can, making sure they all have
1″ around them to prevent any steaming. Cook, flipping once, until both sides have browned,
about 2 minutes per side. If the latkes are burning reduce heat.
5. Transfer cooked latkes onto a cooling rack over a rimmed baking sheet, and keep warm in the
oven. Repeat with remaining latke mixture.
6. Serve with the horseradish chive sour cream, sprinkled with more chives and flaky sea salt, if