Published November 1, 2012. From Cook's Illustrated.
We wanted latkes that were light and not greasy, with buttery soft interiors surrounded by a shatteringly crisp outer shell. To achieve all of these goals, we needed to remove as much water as possible from the potato shreds by wringing them out in a kitchen towel and to minimize the release of what remained by microwaving the shreds briefly to cause the starches in the potatoes to form a gel. With the water taken care of, the latkes crisped up quickly and absorbed minimal oil.
We prefer shredding the potatoes on the large holes of a box grater, but you can also use the large shredding disk of a food processor; cut the potatoes into 2-inch lengths first so you are left with short shreds. Serve with applesauce and sour cream.
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