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Wash the potatoes but don’t peel them. Coarsely grate the potatoes, then place in a colander and squeeze out as much liquid as possible, without destroying the texture of the potato. Place in a bowl.Using a fork, lightly mix in the onion, eggs, flour and sugar. Season with sea salt and white pepper.Heat about 2 cm of oil in a large frying pan (an electric one is particularly good), until the oil is moderately hot, but not smoking. Using a fork and spoon, lightly lower spoonfuls of the potato mixture into the oil. Don’t be too neat about it "” those spiky bits make the latkes even crunchier "” and don’t shape or squash the latke batter. When golden underneath, turn the latkes once and brown the other side. Lift them out and drain on paper towels. Keep the latkes warm while you cook the remaining mixture. Discard the last of the mixture as it will be waterlogged.Serve the latkes immediately on their own, with cinnamon-sugar, apple sauce and sour cream, or as an accompaniment to a meat dish such as a slow-cooked braise.Recipe from Cooking From The Heart: A Journey Through Food by Hayley Smorgon and Gaye Weeden, with photographs by Mark Roper. Published by Hardie Grant.