Classic potato latkes

Method

• step 1

  Coarsely grate the potatoes using a food processor with a grating insert or on a box grater, then tip into a large bowl of very cold water. Grate the onion and tip onto a large, clean tea towel or muslin cloth.

• step 2

  Scoop the potatoes out of the bowl with your hands and gently shake off the excess water. Pile onto the towel or cloth with the onions, then thoroughly wring out the excess liquid – do this over the bowl of water to catch all the liquid. Set the bowl aside. Transfer the potato-onion mixture to a large, clean bowl and add the matzo meal or flour, salt, pepper and egg.

• step 3

  Slowly and carefully pour away the reserved potato water except for the final dregs, retaining the white starch that will have sunk to the bottom. Add the starch to the potato and onion mixture, then stir everything together to combine.

• step 4

  Heat a 1cm depth of oil in a large frying pan over medium heat until hot – a cube of bread should turn golden within 1 minute when dropped in. Scoop heaped tablespoons of the potato and onion mixture onto a spatula or fish slice, flattening into a patty using your fingertips. Carefully slide into the hot oil, spacing the latkes about 2cm apart, until the pan is full but not overcrowded.

• step 5

  Fry the latkes for 4-5 minutes until crisp and dark golden underneath, flattening them further with a fish slice as they cook. Flip and cook for 4-5 minutes more until the other side is golden brown and the latke is cooked through.

• step 6

  Transfer the cooked latkes to plates or baking sheets lined with kitchen paper and sprinkle with a little salt. Repeat until all the mixture is used up, topping up the oil in the pan as needed. If you are making a large batch, keep the latkes warm in a low oven as you go. Serve hot, topped with apple sauce or soured cream.