-
1
Combine the grated potato and grated onion in the centre of a clean cloth. Gather the cloth and twist firmly, squeezing over a bowl until absolutely no further liquid can be extracted. Open the cloth, turn the mixture into a separate bowl, then allow the collected liquid to stand until the starch settles. Pour off the water and scrape the white potato starch back into the grated mixture. The mass should feel dry and compact, not slick or wet — any residual moisture will prevent crisping.
-
2
Add the beaten eggs, flour or matzo meal, grated apple, and salt to the dried potato mixture. Mix until the binder is evenly distributed but do not overwork. The mixture should just hold together when a small amount is pressed in the palm — if it weeps liquid, squeeze again in the cloth.
-
3
Pour oil into a wide heavy pan to a depth of approximately 1 cm. Heat over medium-high until the oil registers 175–180 °C. To test without a thermometer, drop a strand of grated potato into the oil — it should sizzle immediately and vigorously on contact.
-
4
Working in uncrowded batches, place heaped spoonfuls of the potato mixture into the hot oil, pressing each lightly into a round disc approximately 1 cm thick. Do not press with the spatula during frying and do not crowd the pan; each latke requires its own space to sear rather than steam. Fry until the underside is deep golden and the edges show a defined, lacy crust — approximately 3–4 minutes.
-
5
Turn each latke once and fry the second side until equally deep golden. Lift onto a rack or absorbent paper. The latke should feel rigid at its edges and yield slightly only at the very centre when pressed — a soft or pliable edge indicates undercooking.
-
6
Serve immediately from the oil alongside cold sour cream and cold applesauce. The thermal and textural contrast — hot and crackling against cold and acidic — is the intended sensory architecture; latkes held more than a few minutes lose their crust and become sodden.