In order to get the perfect consistency for frying latkes, says Mummert, prepare the batter a few days in advance. If you’re making "lattice-style" latkes, which are the latkes where you can visually see the shredded potato, store the grated potatoes in cold water and add them to the batter at the last minute, after squeezing them dry.
It’s important that your batter is as dry as possible before frying, so squeeze the potatoes hard to extract excess moisture before making the batter.
While there are many latke recipes that call for flour, Mummert advises against it because it can weigh down the latke. He suggests using matzoh meal or cornstarch instead for a light latke.
While a nice big and round latke sounds quite appetizing, Mummert suggest keeping latkes small. The smaller they are, the faster they’ll cook and the better chance that they’ll have an evenly fried surface. Also, adds Mummert, smaller latkes means more latkes to go around.
Don’t begin frying your latkes until you’ve tested the oil to make sure it’s hot enough. Place a drop of the batter in the oil — if it sizzles up to the top immediately, the oil is ready.
Hey, latkes are all about representing that oil right? So bring it on. Make sure to use a lot of oil and to avoid overcrowding the pan so that your latkes are nice and crispy.
If your latkes start to burn because of too little oil, don’t try to save them by pouring more into the pan. Throw away the burnt latkes and start from scratch — it’s the only way to get the perfect latke.
While it’d be nice to cook up a batch of latkes to last you through all eight night of Hanukkah, there’s really no good way of reheating them, so serve them fresh or not at all.