How to Make the Best Latkes

Hanukkah is all about the fried foods, and latkes are the star of the show. Here's how to make the best ones every time.

Ingredients

• 2 lbs russet potatoes, peeled
• 1 yellow onion
• 2 eggs, beaten
• 1/3 cup matzah meal or flour
• Salt and pepper to taste
• Vegetable or canola oil for frying

Method

1. Grate the potatoes and onion (a box grater or food processor both work). Wrap them in a clean kitchen towel and squeeze out as much liquid as humanly possible. This is the secret to crispy latkes.
2. Mix the grated potato-onion with eggs, matzah meal, salt, and pepper.
3. Heat 1/4 inch of oil in a heavy pan until it shimmers (about 350°F).
4. Drop heaping spoonfuls of the mixture into the oil. Flatten with a spatula.
5. Fry 3–4 minutes per side until deeply golden. Drain on a paper-towel-lined plate.
6. Season immediately with flaky salt. Serve hot with applesauce and sour cream.

Pro tip: if your latkes need to wait, keep them warm at 200°F in the oven on a sheet pan in a single layer.