Latkes are potato pancakes that are fried in oil. They are a traditional Hanukah food, prepared to symbolize the one day’s worth of oil that is said to have burned for 8 days so many years ago. While there are many ways to make latkes, one thing is certain: you want to make sure they don’t turn out soggy by draining as much water out of the grated potatoes as possible. While purists will say that there should be no flour or other fillers added to potato pancakes and that they should be fried very thin, I find that adding 2 tablespoons of flour (or matzoh meal or leftover mashed potatoes, if you have them), helps everything stay together nicely. The egg acts as a binder, as well, though I’ve made them without eggs and they worked out just fine. If you are looking for even thicker latkes, you can add an additional egg and a bit more flour (or matzoh meal or leftover mashed potatoes). While you may, of course, grate the potatoes by hand, it is much much easier to use a food processor. Once you master traditional potato pancakes, you can branch out and vary them in numerous ways. I’ve added grated apple and chives; I’ve used shallot and garlic instead of onion; I’ve made sweet potato zucchini latkes with ginger, cilantro, and chilies and I’ve seen recipes featuring parsnips and carrots, as well. Grapeseed oil is my frying oil of choice when it comes to latkes; they are best when eaten immediately, but if absolutely necessary, you can freeze them and then warm them in a 350°F oven before serving.

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