Latkes with Soured Cream & Apple Sauce

1. Peel the potatoes and finely grate them. Scoop them into a bowl and cover with cold water. Swirl a few times with your hands, then drain them through a large, fine mesh sieve. Tip back into the bowl, cover with cold water, swirl and drain again. This gets rid of a lot of the potato starch. Do this a third time if the water still seems cloudy.

2. Squeeze the potatoes in the sieve to extract as much water as possible. When they feel dry, set aside in the sieve placed over a bowl to drain off any remaining water.

3. Peel and finely grate the onion. Crack the eggs into a large mixing bowl and whisk with a generous pinch of salt. Add the potatoes and onions and stir to lightly coat everything in the egg, making sure it's well mixed.

4. Place a large, heavy-based frying pan on a medium-high heat and drizzle in a little oil. Add 1 tsp of the latke mix to the pan and lightly flatten it. Fry for 3-4 mins, turning it over halfway, till golden brown and crisp. Lift out of the pan onto a plate lined with kitchen paper. Take the pan off the heat. Taste the latke to see if it needs any extra seasoning. If it does, add a pinch more salt to the latke mix and stir well.

5. Pace the frying pan back on the heat and add 2 tbsp oil. Add 3-4 tbsp of the latke mix to the frying pan to make 3-4 latkes. Flatten them a little with the back of the spatula or fish slice and fry for 2-3 mins till golden brown and crisp underneath. Flip and fry for a further 2-3 mins till crisp. Transfer to the plate lined with kitchen paper. You can pop this plate into your oven, set to a low heat, to keep the latkes warm. Repeat, adding more oil to the pan as necessary, till you have used up all the latke mix. You should have around 16 latkes.

6. Serve the warm latkes topped with soured cream and apple sauce.