Latkes with apple sauce and sour cream

Instructions

1. Using a box grater, or a food processor with a grating disc, roughly grate the potatoes and onion. Transfer the grated vegetables to a large clean tea towel and squeeze the mixture over the sink to get rid of as much liquid as possible.
   
2. Transfer the drained vegetables to a large bowl with the eggs, flour, salt, baking powder and black pepper. Mix to a thick batter, until the flour is just absorbed.
   
3. Heat enough oil to shallow-fry in a medium heavy-based frying pan over medium heat. Once hot, add heaped tablespoons of the batter into the pan (it should be hot enough to sizzle). Do not overcrowd the pan and cook in batches for best results. Use a spatula to gently flatten the batter into thin pancakes.
   
4. Cook the latkes for 5 minutes, or until brown and crisp, then flip and cook for a further 5 minutes, or until browned on both sides and cooked through. Transfer the cooked latkes to a paper-towel lined plate and sprinkle with salt. Repeat with the remaining batter.
   
5. Peel and core the apples. Place into a medium saucepan and cover with water and bring to a light simmer. Cook until soft, then cool, drain and place into a food processor or blender and blitz to your desired consistency.
   
6. Serve the latkes with the apple sauce, sour cream and rocket on the side.