Ingredients

Step by step

1. Melt the butter in a large sauté pan or frying pan over a medium heat. Stir in the apples and thyme leaves with a small pinch of salt. Cook, stirring occasionally, for 3-4 minutes until beginning to go golden at the edges. Stir in the honey and cook for a further 2 minutes until the apples are golden. Stir in the vinegar and remove from the heat.
2. Preheat the oven to 100°C, fan 80°C, gas ¼. Grate the sweet potato and shallots using a box grater, then transfer to a large bowl. Using a microplane or the smaller holes of the box grater, grate in the ginger, discarding any fibres that don’t grate down. Using a clean kitchen towel, wrap it around the grated mixture and wring the towel to release excess moisture. You might need to do this in batches. It’s important you do this until the mixture appears very dry – if you weigh it, it should have lost almost half its weight. Transfer to a clean, dry bowl.
3. Sprinkle the cornflour, nutmeg, salt and a good few cracks of freshly ground black pepper over the grated veg mixture and stir to combine. Add the beaten eggs and stir to combine.
4. Line a baking tray with a few layers of baking paper. Heat the oil in a medium heavy-based frying pan over a medium-high heat until shimmering. If you have a cook’s thermometer, it should read around 175°C. Carefully drop 3 dessert spoons of the potato mixture into the pan and gently flatten slightly with the back of the spoon. Fry until deep golden-brown on the underside, about 2 minutes, then flip and fry for a further 2 minutes. Transfer to the lined tray and keep warm in the oven while you cook the remaining latkes. You should end up with 12 latkes in total.