The Crispiest Potato Latkes

Step 1

Place the peeled potatoes in a large bowl and fill it with cold water. Set aside

Step 2

Heat the oil in a skillet ( preferably cast iron), over medium heat

Step 3

Mix the eggs, flour and salt in a large bowl and set aside

Step 4

Spiralize the potatoes (you can also shred them by hand or in the food processor ), making sure to cut them into smaller strands.

Step 5

Add the potatoes to the egg mixture and mix well until the potatoes are well coated

Step 6

Working with 1/4 cup of mixture at a time (you may have to cut the strands shorter, again) form a loose ball and flatten it to form the latkes

Step 7

To check if the temperature of the oil is correct, drop one small potato latke  on the skillet and cook 10 minutes per side. It should turn golden brown without burning. If it burns or is too dark, reduce the temperature; if it's too light and soggy, increase it. See Note 4

Step 8

Place the cooked latkes in a plate lined with 2 paper towels to absorb the excess oil

Step 9

Potato latkes are best enjoyed when freshly made. To reheat, place them in a 300F oven until warm and crispy