*Before grating the potatoes, grate the onions and have everything else ready to go so the potatoes don’t sit longer than necessary.
*If you refrigerate the batter for later use, sprinkle the entire surface with flour. When you’re ready to begin frying the latkes, skim off the flour with a large spoon and discard.
*For crisper latkes, fry in very hot oil and turn only once. Latkes absorb oil that is only moderately hot and get soggy when they’re turned too often.
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*Potato latkes are best fried as close to serving time as possible. If you’re frying them ahead, keep latkes warm in a low oven (200 degrees).
*Although they’re best eaten right away, latkes can be frozen with good results. To freeze, fry on each side until only slightly browned. Drain on paper towels. Place them in single layers on baking sheets lined with cloth kitchen towels and freeze. When they’re frozen, remove them from the baking sheets and place in plastic bags. Store in the freezer. To serve the latkes, place them, still frozen, on foil-lined baking sheets, and bake at 400 to 450 degrees until crisp, 5 to 10 minutes.
