Ingredients:

900g washed, unpeeled Maris Piper potatoes (about 3 large potatoes)

1 medium onion (approx. 225g)

15g matzah meal

1 ½ tsp salt, plus more to taste

¼ tsp freshly ground black pepper

1 large egg, lightly beaten

40g flat leaf parsley, finely chopped

2 tbsp za’atar

250ml vegetable oil, for frying

For the tahini yoghurt sauce:

1 tbsp tahini

3 tbsp Greek yoghurt

1 – 2 tsp lemon juice

50g pomegranate seeds

Method:

• Grate the potatoes and transfer them to a large bowl of very cold water
• Grate the onions.
• Scoop the potatoes out of the water and place them, with the onions on a clean tea towel or muslin cloth, and thoroughly wring out the excess liquid over the bowl.
• Transfer the potato-onion mixture to a large, dry bowl.
• Add the eggs, matzo meal, chopped parsley, za’atar, salt, and pepper.
• Carefully pour off the potato water from the bowl they were in, keeping the white potato starch that will have sunk to the bottom.
• Scoop that starch into the potato mixture and stir to combine all the ingredients thoroughly.
• Pour 1 cm depth of oil into a large frying pan and set it over medium heat.
• Scoop a generous heaped tablespoon of potato mixture from the bowl
• Place in the hot oil, about 2 cm apart
• Flatten the latkes slightly and once the underneath has turned golden, flip it over so the other side can cook.
• Once both sides are crisp, golden brown remove from the pan to a sheet of kitchen towel.
• Keep latkes warm in oven and serve hot.
• To make the tahini yoghurt sauce, mix the tahini, yoghurt and lemon juice.
• Drizzle over the latkes and sprinkle with pomegranate seeds.