I love watching food bloggers and up-and-coming food stars; they always have the best tips, two of which I think are great. The first: to keep your oil from turning bitter with lots of black bits floating around, add 2-inch pieces of raw carrots to the oil along with whatever you are cooking; the carrot acts like a magnet and draws the black floaty bits to itself. The second tip: consider draining the latkes on a cooling rack rather than a paper towel. The excess oil will drip off, while on a paper towel, though the excess oil does get absorbed, the latke continues to steam and loses its crispness.

INGREDIENTS:

• 1 large onion, peeled and quartered
• 1.25 kg (2.7 lb) potatoes, peeled and quartered
• 3 eggs
• ¼ cup matzo meal
• 1 tablespoon potato starch
• 1.5 teaspoons salt
• ½ teaspoon coarse ground pepper

METHOD:

1. Mince the onion: In the bowl of a food processor fitted with the blade attachment, mince the onion very finely. Transfer the onion to a large bowl.
2. Grate the potatoes: Switch to the grater attachment and grate the potatoes. Place the grated potatoes in a clean tea (kitchen) towel and squeeze out as much liquid as possible.
3. Combine the latke mixture: Add the grated potatoes to the minced onion. Add the eggs, matzo meal, potato starch, salt, and pepper. Mix well to combine.
4. Heat the oil: Heat about 1 cm (½ inch) of vegetable oil in a large frying pan over medium-high heat. Add a carrot to the oil, if using, to absorb burnt bits.
5. Form the latkes: Squeeze a handful of the potato mixture between your hands, removing as much liquid as possible, and form into flat patties.
6. Fry the latkes: Place the patties into the hot oil and fry for 4 minutes on each side until golden brown.
7. Drain the latkes: Remove the latkes from the pan and drain on a cooling rack set over a baking sheet, or on a paper-lined dish.

MAKE AHEAD:

Latkes are best served fresh and hot, but they can be kept warm in a low oven for up to 30 minutes before serving.