Coarsely grate the potatoes and onion, then wrap them in a clean tea towel and wring tightly to squeeze out as much liquid as possible.
Pour 1cm rapeseed oil into a large, deep frying pan and heat over a medium-high setting until hot and shimmering.
Meanwhile, in a large bowl, lightly beat the egg and add the potato mixture, matzo meal or flour, salt and pepper and stir until well combined. For large latkes, divide the mixture into six even portions and shape each one into a rectangle about 1cm thick, pressing to compact. Alternatively, to make 12 small round latkes, divide the mixture using a 60ml measure.
Working in batches, carefully transfer the latkes to the hot oil using a spatula. Cook for 4 minutes or until golden on the bottom, then flip over and cook for a further 4 minutes or until golden and crisp. Drain on a plate lined with kitchen paper and sprinkle with more salt.
Serve the latkes warm, with small bowls of apple sauce, crème fraîche or soured cream, horseradish, smoked salmon, chives, and lemon wedges to squeeze over, so guests can help themselves.
Recipes and photographs taken from Eat NYC by Yasmin Newman, photography by Alan Benson, (Smith Street Books, £35)
