Peel and coarsely grate the potatoes and place in a mixing bowl. Finely grate the shallot and add to the grated potato along with the matzo meal, egg and Sea Salt. Stir to combine, then gently squeeze out any excess liquid.

In a large nonstick pan, heat the canola oil. Using two forks, place small walnut-nut-sized dollops of the mixture into the hot oil and pat down with a fork. Shallow fry on both sides until golden brown and crispy. (Using forks instead of spoons tends to give the latkes uneven edges for even crispier sides.)

Remove from the pan and place on kitchen paper to remove excess oil. Keep warm until you’ve fried all your latkes. Serve with apple sauce* and a dollop of crème Fraiche or sour cream.

*To make the apple sauce, place the chopped apples in a pan and cook over medium heat until soft. Place in a blender and puree until smooth. (Alternatively, simply puree one tin of pie apples.)

Tip: Latkes are also delicious served with smoked salmon and poached quail eggs.