Grate 2 pounds russet potatoes and 1 small onion on the large holes of a box grater and squeeze the shreds dry in a clean towel until no more liquid comes out.

Stir in 2 large eggs, 1/3 cup flour, 1 teaspoon salt and 1/2 teaspoon pepper until the mixture holds together in a loose ball.

Heat 1 cup vegetable oil in a 12-inch skillet over medium-high heat until it reaches 350°F.

Fry 1/4-cup portions, four at a time, for 3 to 4 minutes per side, until deep golden and crisp around the edge.

Move to a wire rack over a sheet pan and hold in a 200°F oven for up to 30 minutes while the rest cook.

Stir 2 tablespoons prepared horseradish into 3/4 cup sour cream until smooth, tasting and adding another teaspoon of horseradish if you want more bite.

Spoon a dollop of the horseradish cream onto each warm latke.

Scatter 1/2 cup pomegranate seeds over the cream, letting a few spill onto the platter for color.

Finish with a few small dill fronds tucked into the cream on each latke.

Serve within 15 minutes, before the pomegranate seeds start to bleed red into the cream.