Latkes are traditionally served for Hanukkah and often for the Passover. Nothing is quite like them hot and crisp from the pan with soured cream and apples. Lightly beat the eggs in a large mixing bowl, add the matzo meal and latkes in the air fryer powder and season generously with salt and pepper.

Add the grated and squeezed potato and onion to the bowl and mix well. You will need to cook the latkes in batches. Heat half the sunflower oil in a large frying pan over a medium heat. Using two dessertspoons, scoop mounds of the potato mixture into the pan and flatten slightly. Cook the latkes until golden-brown and crisp on one side and then using a fish slice flip over and cook the other side until golden-brown. Remove the latkes from the pan and place on a baking tray lined with kitchen paper to absorb any excess oil.

Cook the remaining latkes in batches, adding more oil to the pan as needed. Gas 4 oven for 10 minutes, or until hot through. The BBC is not responsible for the content of external sites. Read about our approach to external linking. On this Wikipedia the language links are at the top of the page across from the article title.

Tags: jamon, salt