Denise says:

  • This is a traditional recipe with an addition of ‘Haimisha Mrs Elswood pickled cucumbers.’
  • Enjoy as a starter, side dish or part of a buffet or make them jumbo size for a vegetarian main course!
  • Chefs Tip:  The secret of perfect latkes is to squeeze out as much water as possible before frying.
  • Latkes can be re-heated in a warm oven for 10 minutes or frozen.
  • Preparation Time:  20 minutes
  • Cooking Time: 25 minutes
  • Makes: 20 – as a side dish or 10 large


  • 5 large potatoes (approx. 900g) –peeled and grated
  • 1 small onion- peeled and grated
  • 2 eggs
  • 150g S.R Flour
  • 2 teaspoons baking powder 3 tablespoons fresh dill
  • 150g Mrs Elswood Haimisha pickled cucumbers – finely chopped
  • Salt and freshly ground black pepper
  • Rapeseed oil – for frying
  • Garnish:
  • 3 tablespoons apple Puree
  • sprigs of fresh dill
  • 1 tablespoon white horseradish sauce
  • 2 Haimisha Mrs Elswood pickled cucumbers – roughly chopped
  • 1 tablespoon sour cream – optional


  1. Grate the potatoes and onions either by hand or alternatively for an easy option, use the food processor.
  2. Squeeze the potatoes and onions dry with some kitchen paper or a clean dish cloth. Do this twice for best results. Put into a large mixing bowl.
  3. Stir in the eggs, flour, baking powder, fresh dill and Mrs Elswood Haimisha pickled cucumbers.
  4. Season well with salt and freshly ground black pepper.
  5. Heat the oil in a shallow frying pan so that it covers the base about 1cm/ ½ inch.
  6. When the oil is hot, add a spoonful of mixture. Do not overcrowd the pan as it will reduce the oil temperature. Fry on both sides until golden brown. Drain on a wire rack.
  7. Continue frying in batches until all the potato mixture has been used up.
  8. Finish off in the oven 200C for about 10 minutes for a final crispy texture.
  9. Garnish:  Combine the apple puree, dill, white horseradish sauce, pickles and sour cream -if using together. Use as a dip with the hot latkes.