Choose unsweetened cucumbers over sweet. These latkes can be re-heated in a warm oven for ten minutes. They also freeze well.

Insta: denises_kitchen

Jewishcookery.com

• Grate the potatoes and onions either by hand using the larger grater holes, or alternatively for an easy option, use the food processor.
• Squeeze the potatoes and onions until they are as dry as possible with some kitchen paper or a clean tea towel. Do this twice for best results.
• Put into a large mixing bowl.
• Stir in the eggs, flour, baking powder, fresh dill and pickled cucumbers.
• Season well with salt and freshly ground black pepper.
• Heat the oil (about 1 cm deep) in a shallow frying pan.
• When the oil is hot, add a large spoonful of mixture.
• Do not overcrowd the pan as it will reduce the oil temperature. Fry on both sides until golden brown. Drain on a wire rack.
• Continue frying in batches until all the potato mixture has been used up.
• Finish in the oven at 200°C for about 10 minutes for a final crisp texture.
• Combine the apple purée, dill, white horseradish sauce, pickles and sour cream (if using) and mix to combine. Serve as a dip with the hot latkes.