Spiralised potatoes make light work of latkes, and if you use spring onions, you won’t suffer teary, onion eyes.
The key to a crisp latke is as dry a mixture as possible and floury potatoes. These are great with smoked salmon but also as a delicious side dish.
Cut the edge off both ends of the potatoes to make a flat end and run them through a spiraliser to get strings of potato spirals. If not using immediately, place them in a large bowl of cold water. When you are ready to make the latkes, drain off the water and tip the potatoes onto a clean tea towel.
Squeeze hard to remove as much liquid as possible, then tip into a large dry bowl and add the remaining ingredients. Stir to combine.
