Peel the potato, then use a food processor fitted with the shredding blade to shred the potato. Alternatively, use a handheld grater to shred the potato. Then, shred in the courgette and chives.
Place shredded potato/courgette/chive mixture into a thin kitchen towel and wring out any excess liquid into the sink.
Place the dry, shredded mixture into a bowl and add the egg, potato flour, salt, and pepper. Mix until well combined.
Heat oil in a medium-large pan with high sides, on the stove over medium-high heat. To test if the oil is ready, drop in a tiny piece of the potato mixture – if it starts to sizzle, it’s ready.
Lower the heat to medium to prevent oil from splattering. Shape small handfuls of the potato mixture (roughly the same size as golf balls) into latkes, flattening gently. Then, place into the pan. Only fry 3-4 latkes at a time to prevent overcrowding. Cook latkes for 2-3 minutes on one side, then flip and cook another 2 minutes.
Drain latkes onto a paper towel lined plate or baking tray.
To keep latkes warm and crisp, place onto a pan in a 90°c oven for up to 15 minutes before serving.
To make the sauce, place the parsley into a blender or food processor. Process until finely chopped. Then, add in the remaining ingredients and pulse until combined. Serve sauce with latkes.
