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

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

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

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.

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.

Depending on the size of the pan you can add another pancake, or maybe 2. 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.

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.

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

Keep in a heated oven until they are served.