Classic Potato Latkes

• Maris Piper potatoes↗4

  peeled

• onion↗1 medium
• eggs↗2 large
• plain flour↗2 tbsp tbsp

  or matzo meal

• rapeseed oil↗vegetable, peanut or

  for frying

• sour cream↗
• smoked salmon↗
• chivesfinely chopped

  finely chopped

• apple purée↗

Step-by-step instructions

1. 1

   Coarsely grate the Maris Piper potatoes and onion in a large bowl, or use a food processor with a coarse grater. Let the mixture rest for about 15 minutes to allow liquid to drain from the onion and potatoes. Carefully drain the liquid for about 30 minutes until the mixture is dry, then place it in a cheesecloth and squeeze out any remaining liquid.

2. 2

   Add the eggs, plain flour, 1 tsp sea salt and pepper, and mix well. Pour oil into a pan to a depth of 2‑3 cm. Heat over medium heat for a few minutes until the oil begins to shimmer.

3. 3

   Carefully drop the mixture by spoonfuls to the desired size – 2 tbsp for large latkes or 1 tbsp for small ones. Fry them in batches so as not to overcrowd the pan, cooking each side until golden brown, about 2 minutes. Transfer to a plate lined with paper towels, then sprinkle with salt. Serve with sour cream and smoked salmon, garnished with finely chopped chives, or simply with apple purée – both are traditional.