Party-sized latkes — because you can’t have too much of a good thing!

Method:

• Grate the potatoes and onions either by hand or using a food processor.

• Squeeze the grated potatoes and onions dry with some kitchen roll or a clean tea towel. Do this twice for best results. Put into a large mixing bowl.

• Stir in the eggs, flour and baking powder. Season well with salt and freshly ground black pepper.

• Heat the oil in a shallow frying pan so that it covers the base about 1cm. TIP: line your frying pan with baking paper and add the oil before frying to prevent it from sticking!)

• When the oil is piping hot, add half the mixture, spreading it evenly to the edges of the pan. Fry on both sides until golden brown. Remove the first latke and then repeat the process again using the remaining mixture

• You can either serve the two latkes layered up with a filling or separately.

• Serve immediately or transfer to a wire rack to cool.

• When ready to serve, heat in a warm oven (200°C) for 10 minutes.

• Serve with apple and horseradish sauce, or, with slithers of smoked salmon and dill sprigs.

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Recipe first published in The JC December 16 2022