Latkes with Apple-Horseradish Sauce Recipe

By Marcus Samuelsson |

Since my taping on CBS’s The Early Show last week, I’ve gotten a few requests to share my recipe for latkes. I ate potato pancakes a lot growing up and this version of mine is served with apple-horseradish sauce.

Prep Details

Servings: 18 pancakes



1 lb Idaho potatoes, peeled

1 lb Yukon gold potatoes, peeled

2 red onions, peeled

2 garlic cloves, finely chopped

3/4 cup all purpose flour

2 tbsp cornstarch

1 tsp paprika


Freshly ground pepper

3/4 cup canola oil

Apple-Horseradish Sauce

4 Granny Smith apples, peeled, cored and roughly chopped

1 1-inch piece of ginger, peeled and roughly chopped

Juice of 1 lime

2 tbsp cider vinegar


Freshly ground pepper

1 scallion, finely chopped

1 3-inch piece of horseradish, grated

1/2 tsp wasabi


Photo: Marcus Samuelsson

1. Preheat the oven to 350ºF.

2. Grate the potatoes and onions on the large holes of a box grater. Combine the grated potatoes and onions with the garlic, flour, cornstarch and paprika. Season with salt and pepper. Mix well.

3. Working in 3 batches, heat 1/4 cup oil in a large non-stick skillet over medium-high heat. Spoon 1/4 cup of the batter for each latka onto the hot skillet, using a spoon to push the batter down into an even layer if necessary, and cook until latkas are golden on both sides, about 4 minutes per side. Add another 1/4 cup of oil and repeat for each batch. Transfer the latkes to a parchment lined baking sheet, place in the oven and cook for 10 minutes.

For Apple-Horseradish Sauce:
1. Combine the apples, ginger, lime juice, cider vinegar, and 1/2 cup water in a large saucepan. Cut a piece of parchment paper to the diameter of the saucepan and place it over the apples and ginger to submerge in the liquid. Bring to a boil. Reduce heat to low and simmer until the apples are tender, about 15 minutes. Strain and transfer to a blender and puree until smooth. Season with salt and pepper.

2. Stir in the scallions, horseradish and wasabi.