Step 1

Peel and then grate the potatoes and onion into a large bowl.

Step 2

Add the flour, eggs, and horseradish then season well with sea salt and pepper and give everything a good mix.

Step 3

Cover the bottom of a heavy bottom sauce pan with an inch of vegetable oil then heat over medium heat.

Step 4

You can test if the oil is hot enough by adding a SMALL drop of water - when it sizzles away, the oil is hot enough.

Step 5

Add a heaping serving spoon of the potato mixture to the oil and use the back of the spoon to press it lightly into a flat round shape.

Step 6

Depending on the size of the pan you can add another pancake, or maybe You want to make sure that the pancakes are well spaced out - adding too many pancakes to the pan at one time will reduce the heat of the oil.

Step 7

Fry the pancakes on the first side for about 2-3 minutes. Using a spatula, you can gently lift the bottom of the pancake to check for doneness. When the bottom is golden brown they are ready to flip.

Step 8

Flip the pancakes and cook on the second side for 2-3 minutes before removing from the pan.

Step 9

Keep in a heated oven until they are served.