One of my Bubbe’s tricks was to make absolutely sure that all of the water was drained from the potatoes before adding them to the mixture.
Vegetable or canola oil
5-pound bag baking potatoes, peeled
2 eggs, lightly beaten
1 large onion, grated
1 cup all-purpose flour
Salt to taste (1 to 2 teaspoons)
1. Peel and grate potatoes and place them in bowl of cold water for 5 minutes. Fully drain grated potatoes; add eggs, onions, flour and salt. Thoroughly mix in big bowl.
2. Pour oil into frying pan (about ½ inch in depth or enough so latkes will be immersed in oil).
3. From the latkes mixture, make patties about ½- to 1-inch thick and place in hot oil. Brown thoroughly on both sides. Place latkes (in layers) on paper towels to absorb oil. Serve immediately with sour cream and/or applesauce.
Read about Stacey Saggese’s Hanukkah celebration in Thailand in Latkes in a Wok.