Caryna Camerino’s potato latkes

1. Using the largest hole on a box grater or a food processor, grate five of the potatoes (unpeeled) lengthwise so you have long strands. Spread the grated potatoes on a clean tea towel and sprinkle with salt. Set aside.

2. Peel the last potato, steam it and mash it up. Set aside to cool.

3. Grate the onion. Set aside.

4. Bundle up the tea towel with the grated potatoes and squeeze with all of your might to get as much water out as you can. This is worth the effort – the drier you can get these potatoes, the crispier your latkes will be. Set aside.

5. In a large bowl, whisk the egg whites until they are loose and frothy. Add the onion, mashed potato, grated potatoes, lemon juice, flour, a tablespoon of salt (less if you want) and half a teaspoon of pepper. Mix it together until combined.

6. Heat about a quarter of an inch of oil in a heavy-bottom saucepan (we’re going for a pan-fry situation so we don’t want the latkes completely submerged in hot oil). The oil is hot enough when it’s shimmery and when a little strand of potato sizzles in the oil.

7. Fry a little bit of your mixture in the hot oil (this is your taste-test). Flip, and cook the other side. Taste for seasonings and add more salt and pepper if needed.

8. Dollop the perfectly seasoned mixture in the hot oil and press down with the back of the spoon so your latke is about half an inch thick. Fry gently (you want to fry for long enough for the potatoes and onion to cook through – about five minutes each side). Add more oil as needed to fry all of the mixture in batches.

9. Serve hot, topped with the garnish of your choice. My choice is always cold sour cream and chives. If you want to be fancy, add saffron, turmeric or paprika to the batter for colour and spice. If you want to be fancy shmancy you can top the sour cream garnish with some trout roe.