The ultimate snack food, latkes are best eaten fresh from the pan with a good dollop of homemade apple purée and soured cream.

Makes 12


750g Rooster Potatoes (Peeled and Grated), 1 Onion (Finely Sliced), 2 Large Eggs, 4tbsp Breadcrumbs (Gluten Free if Required), 2tsp Sea Salt, 2tsp Cracked Black Pepper, 1 1/2tsp Baking Powder, Vegetable Oil


1) Pre-heat the oven to 180c. Place the grated potato in a salad spinner and spin to rinse out the majority of the liquid. Alternatively place in a tea towel and rinse out.

2) Place the egg, breadcrumbs, sea salt, black pepper and baking powder in a large bowl and whisk to combine. Fold in the potato and onion.

3) Heat a large frying pan over a medium-high heat. Coat the pan with 0.5cm of vegetable oil. Place dessertspoonful of the potato mixture into the oil and press down to form a circular shape. Fry for 3 minutes each side, drain on kitchen towel then transfer to the oven to keep warm. Continue to cook the mixture in batches until exhausted – you may need to add a little oil to the pan in between batches.

4) Serve the hot latkes with apple purée spiced with nutmeg and soured cream.