Crunchy latkes with a 30-clove garlic sauce from Bubala

London-based restaurant critic Jay Rayner coined these the most inauthentic latkes ever seen. He’s not wrong. These are inspired by the classics, served at the famous Quality Chop House in London, and they’ve been on our menu since our first-ever pop-up. We serve them with the mind-blowingly garlicky, Turkish condiment toum – which can really be paired with anything, if you have leftovers. These are the perfect side to any meal.

It’s best to start this the day before you want to serve the latkes, as the potatoes need to be cooled and chilled before cutting.

Makes 12

• 800g chipping potatoes such as Maris Piper or King Edward
• 125g unsalted butter
• Small handful thyme leaves
• 3 cloves of garlic
• 1tsp table salt
• 1tsp crushed black peppercorns
• Rapeseed oil, for shallow frying
• Pinch of aleppo chilli flakes, to serve
• Pinch of flaky sea salt, to serve

For the toum

• 1 medium egg white
• 100g peeled garlic (about 30 cloves)
• 3tbs lemon juice
• 1½tsp flaky sea salt
• 300ml rapeseed oil

Peel the potatoes and slice them very finely, using a mandolin, to a width of about 3mm. Put in a large bowl.

Melt the butter in a pan, add the thyme leaves and garlic and leave on a low heat for about 10 minutes to allow the flavours to infuse. Remove from the heat, strain through a sieve, then pour the strained butter mixture over the sliced potatoes. Season with the salt and crushed pepper and mix until well combined. Set aside.

Preheat the oven to 180ºC/160ºC fan. Line a 40cm x 30cm baking tin with baking paper, then add the potato slices in even layers. Cover with more baking paper and place a second baking tin, slightly smaller than the tin holding the potatoes, on top to weigh down the potatoes as they cook. Cook in the oven for 90 minutes, or until a knife passes through easily.

Cool, then transfer to the fridge and add heavy weights, such as full cans or jars, on top of the baking tin. Leave to chill until completely cold.

Meanwhile, for the toum, put the egg white, garlic, lemon juice and salt in a blender and blend until completely smooth. Slowly drizzle in the oil, blending well between additions, until the toum is thick, creamy and emulsified. Set aside. Any unused toum can be kept covered in the fridge for up to three days.

Turn the potatoes out of the tin. To portion the latkes, trim off the edges, then cut into 12 portions measuring about 5cm x 8cm and 2.5cm deep.

Heat 1cm rapeseed oil in a frying pan and, working in batches if needed, shallow-fry the latkes until they are golden on both sides, for 5-10 minutes. Transfer to a plate lined with paper towels to absorb the excess oil.

To serve, stack the latkes on a plate, adding a generous dollop of toum alongside, and sprinkle with the aleppo chilli flakes and flaky sea salt.

Recipe taken from Bubala: Middle-Eastern Inspired Vegetarian Recipes to Share by Marc Summers (Quadrille, £28)

Read the review of Bubala: Middle-Eastern Inspired Vegetarian Recipes to Share

Photography © Patricia Niven