Latkes

This is my oven-baked version of these delicious potato bites.

This slideshow requires JavaScript.

Latkes are seriously simple and are so addictive. I like them just as they are, still warm, or topped with soured cream and smoked salmon.

They are superb pan-fried, the traditional way of cooking them, for a super-crispy exterior. However, I like oven-baking them as you still get a good crispness but it is so much quicker in that you simply place the mixture on baking trays and pop into the oven – thereby making many more in one go. These are also great made in an air-fryer – just place a little greaseproof into the base.

In addition to the essential potato (no need to peel!) I always include grated apple (also no need to peel!): the apple adds a great sharp-sour note. I also add other grated veg such as carrots, parsnip, (no need to peel these either). But beetroot and celeriac are delicious to use, too.

For a fabulous spiced version, you can add a couple of teaspoons of cumin seeds, garam masala, chopped chillis. This goes very much down the onion (well, potato!) bhaji vibe….it might not be authentic, but it is delicious.

Recipe: latkes – makes about 20

• 1 large potato, unpeeled
• 1 medium apple, peeled
• 1 medium carrot, trimmed but unpeeled
• 1 small red onion, peeled
• 1 teaspoon fennel seeds, optional
• 1 teaspoon salt
• a few grindings of black pepper
• 1 egg
• 2 tablespoons plain flour
• a little vegetable oil for brushing over

you will also need a baking tray lined with greaseproof and the oven should be preheated to 190°C

(1) Grate the potato, carrot and apple coarsely onto a clean tea towel: for the apple, just grate to the core. If using other veg, grate them and add them at this stage.

(2) Bring up the edges of the tea towel and squeeze very tightly over the sink to remove as much liquid as you can. Empty into a medium bowl.

(3) Slice the onion thinly as add to the bowl along with the salt, pepper, egg and most of the flour. If using spices, add these at this stage.

(4) Mix well to break up the egg and incorporate the flour to give a thick and fairly dry mixture. Add more flour if the mixture feels at all loose or wet.

(5) Brush oil over the greaseproof and add teaspoons of the mixture: they don’t need to be spaced apart much.

(6) Brush the tops with more oil and bake for about 15-20 minutes or until deep golden-brown, with a few darker tinges on top. They are now ready to eat.