I grew up eating potato latkes, which are a kind of potato pancake or fritter. They are typically enjoyed during the Chanukah, the Jewish festival of lights, however I tend to cook and eat them throughout the year. Often enjoyed with smoked salmon, sour cream and chives, I think they are marvellous with sour cream and a dash of mango chutney. 

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Ingredients:

- 750g potatoes

- 5 tbsp plain flour (can substitute with GF as needed or matzo meal)

- 1 tsp baking powder

- 2 eggs

- Salt and cracked black pepper to season

- Sunflower oil to fry latkes (or a different oil if you prefer)

- Sour cream and Alison's Goodness mango chutney to serve

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Serving size - 13 latkes

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Method:

1. Grate the potato (peel first if you like but I don't bother!) and place in a sieve. Squeeze out as much of the starchy liquid as you can and place potato in a mixing bowl.

2. Add flour, baking powder and eggs to the potatoes and mix with a spoon until combined. Season with salt and pepper.

3. Put a frypan on medium heat and heat oil until hot.

4. Spoon mixture into frypan to form latkes (any size you like!) and cook for 3 minutes each side, or until golden. Rest latkes on a plate lined with a paper towel.

5. The latkes can be enjoyed immediately, or put in oven on low temperature to keep warm while you continue working through the mixture. 

6. Put your delicious potato latkes on a plate and dress with some sour cream and mango chutney.

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Sit down with a nice glass of your favourite drink and enjoy your delicious potato latkes!