Classic Latkes Recipe

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In a large high-sided pan, heat a generous amount of oil over medium heat. Before adding whole dollops of batter, test the temperature of the oil by dropping in one shred of potato. If it starts sizzling right away, the oil is hot enough; if it sinks, continue heating the oil for another minute and repeat the test. Increase the heat if needed.

Using a tablespoon, scoop the batter into the oil — be careful to avoid any splatters. Cook until the undersides are golden, about 3 minutes, then flip and brown the other side. (Avoid flipping the latkes more than once.) After frying, transfer to a paper towel-lined tray to drain excess oil. If you don’t plan on eating them right away, transfer to a wire rack and keep in a low temperature oven (200 F) until ready to serve.

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