Learn how to make the perfect Latke straight from your kitchen.
Add several potatoes to a large pot and fill the pot with enough cold water to cover the potatoes by a couple of inches.Drain the potatoes in a colander and transfer to a plate.Peel the potatoes.After the potatoes have been grated, transfer them to a large bowl and sprinkle salt on them.
Add chopped onions to the shredded potatoes. How much is a matter of taste. I like a lot of onion! I'll add two bags of pre-chopped onions from Trader Joe's to three pounds of shredded potatoes. Sprinkle potato starch into the mixture, a couple of tablespoons at a time, and stir it in. Again, you'll need to eyeball how much. You want the potatoes to stick together and not be too watery but you don't want them to be stodgy. I do not use flour in my latkes! I prefer potato starch because it makes the latkes more crisp. Flour will do a better job of binding the latkes together but it will also make them more gluey.
You know the oil is hot enough when you drop a smidge of the potato mixture into the pan or deep fryer and it immediately starts sizzling. This is known as your test latke. If it doesn't hold together, add more flour or starch to your mixture. You may need to make a few test latkes to get it right.
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