If you ask me, there are two things that make a latke great---the way you grate the potato and the kind of oil you fry it in.
I use my Kitchen Aid mixer with a grater attachment and use a fine toothed grater--this shreds the potatoes into wispy strings about the thickness of spaghetti. And I use only Peanut oil to fry in. Peanut oil has a high burning range than other fats, so can fry hotter without smoking.
I prefer my latkes served with ketchup but Jon requires apple sauce so we always put both on the table.
grating the potatoes (I used Yukon Golds)
Frying in peanut oil
Ingredients: (for 10-12 latkes)
* 2 lbs peeled and shredded potatoes
* 1 finely grated (med.) onion
* 3 eggs, beaten
* 1/4 cup all-purpose flour
* 1 1/2 teaspoons salt
* 3/4 cup peanut oil for frying
1. Place the potatoes in a cheesecloth (or paper towel) and wring, extracting as much moisture as possible.
2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
I read a recipe online for latkes and they said to boil the potatoes first and then mush them up-- ACK!!! this is NOT a latke.