2 pounds Idaho potatoes
2 pounds Yukon new potatoes
5 eggs, beaten
1 cup flour
(note that I think the ratio is about 1 potato to one egg, but experiment as necessary. Also, we used plain old brown potatoes with much success).
1. Peel potatoes and keep in cold water until you are ready to grate them.
2. Grate potatoes coarsely by hand (or in a Cuisinart by first grating and then chopping more finely). The mixture should be lumpy.
3. Add beaten eggs.
4. Mix in up to 1 cup of flour.
5. Add a little salt.
Cooking the latkes
Be aware that this is a messy process and may damage kitchen or pans with burned, splattering oil!
1. Heat about a half inch of vegetable oil in a frying pan.
2. When oil is very hot, spoon medium sized pancakes into the oil.
3. Fry the latkes on one side, then the other until they have turned brown on both sides and are crispy around the edges.
4. If latkes do not hold together, add more flour. You don't want them tasting to flour-rich, but they need to stay in one piece. It's an iterative process.
New York Times, Nov. 29, 2002