Thursday is the first night of Hanukkah, and I am especially grateful at this dark time of year for a holiday in which light plays a central role, and latkes a strong supporting character. One of the joys of creating Boat Sauce has been discovering its versatility, and I was especially delighted the first time I drizzled some on a fresh, hot latke on a cold December afternoon. Move over, applesauce! (Well, just move to one side of the plate, because I still have room in my heart for you, too.)
There are plenty of recipes for Latkes, but in my opinion, the technique in this dish is more critical than the ratios themselves. The key, which anyone will tell you, is to get as much moisture as possible out of the grated potatoes and onions. Opinions differ on how to achieve this, but I have always had luck with wringing the living hell out of your potatoes & onions in a clean, slightly damp tea towel. Wring the liquid out over a bowl, let the contents settle, and when you pour off the murky water, the potato starch remains. Return the vegetables back to the bowl and proceed with the recipe.
The other suggestion is, painful as it may be, fry your latkes in an ample amount of oil. This isn't a weekly staple, it's a special occasion. And if you don't use enough oil you're going to end up with burned or unevenly cooked pancakes. There are plenty of recipes on the internet for Latkes, and this one isn't different than most, however it yields a smaller amount in case you're only cooking for 2-4.
Latkes (for Bobbie's Boat Sauce)