Hints for Preparing the Best Potato Latkes

1. Whether you choose the crisp, lacy kind or the thick potato-y kind, be sure to drain your potatoes well. That means after grating both the potatoes and the onions, lay them out in a clean towel and squeeze out all the water.

2. Don’t mix up the ingredients too early because the potatoes will oxidize and turn a dark color.

3. Always (ALWAYS) make a big batch because this is a labor-intensive process so why make only a few? They freeze well and taste just fine when reheated.

4. Open the windows and doors because your house and your hair and your clothes will smell from fried latkes if you don’t—and even if you do!

5. Use an oil that can withstand high temperatures: canola, peanut or even avocado oil. But not olive oil (you will lose the olive flavor as the oil heats so why waste your money). Latkes were originally fried in chicken fat (aka schmaltz) so you can always try to use schmaltz if you have any.

6. Depending on how many latkes you are frying, be aware that your oil may need to be changed as oil can decompose after a long use at high temperatures.

7. Please oh please do not attempt to bake the latkes. The holiday is about oil. If you’re concerned about your health, remember that this is once a year for Chanukah and you can always just eat one (which, I admit, is hard!).

8. Most people do like their latkes with applesauce. Try it. We like ours with sugar and sour cream.