Grate 2 pounds russet potatoes and 1 small onion on the large holes of a box grater, then wring the shreds dry in a clean kitchen towel.

Mix the dried shreds with 2 large eggs, 1/3 cup flour, 1 teaspoon salt and 1/2 teaspoon pepper until the batter clumps together when pressed.

Heat 1 cup vegetable oil in a 12-inch skillet over medium-high heat to 350°F.

Fry heaping tablespoons of batter, four at a time, for 3 to 4 minutes per side, until the edges turn deep golden and crackle slightly when pressed.

Drain on a wire rack over a sheet pan and keep warm in a 200°F oven for up to 30 minutes.

Core and thinly slice 2 apples, then melt 2 tablespoons butter in a small skillet over medium heat.

Add the apple slices and 1 tablespoon fresh thyme leaves to the butter, stirring often, and cook 5 to 6 minutes until the apples turn soft and golden at the edges.

Drizzle 1 tablespoon honey over the apples with a pinch of salt, tossing once, then pull the skillet off the heat.

Fan two or three warm apple slices across each latke and spoon a little of the buttery thyme syrup over the top.

Serve immediately while the apples are still warm against the hot latke.