My grandma made the best potatoe latkes ever. 

She's gone now, so there is no way to contest my opinion.  :-)

 

Seriously, there are a couple of basic things that make them very good.  Start with raw peeled potatoes.  Instead of grating the potatoes, I have an Acme tool (it really is Acme brand) that looks like a steel washboard with diamond shaped holes all through it.  I grind the potatoes on this tool, then drain most of the excess liquid.  I mix it with enough eggs to hold the taters together, some "Potatoe Buds" to soak up any remaining liquid, chopped onion, garlic powder, salt & pepper to taste. 

 

I always use a heavy metal pan, and I prefer cast iron.  Cover the bottom with oil (you can always drain them on paper towels later).  To make sure the oil is hot, put a drop of your mixture in the oil.  You will see it sizzle when it is ready.  Put spoons of the Latke mixture into the pan, flip when golden brown, then remove when the other side is golden brown. 
 

Enjoy,

 

Dan
 

On 12/6/06, sloane13 <allergicgirl@...> wrote:

NEEDS A SUB FOR MATZOH MEAL

Recipe: Potato Pancakes
Time: 20 minutes

2 large eggs
3 cups grated drained all-purpose potatoes
¼ cup grated onion
1 teaspoon salt, more to taste
¼ teaspoon freshly ground black pepper
2 to 4 tablespoons matzo meal, or as needed
Canola oil, for frying
Applesauce and sour cream for serving (optional).

1. In a large mixing bowl, beat eggs lightly. Add potatoes, onion,
salt and pepper, and mix well. Stir in 2 tablespoons matzo meal, and
let it sit about 30 seconds to absorb moisture in batter. If
necessary add more to make a thick, wet batter that is neither watery
nor dry.

2. Place a large skillet over medium heat, and add 2 tablespoons oil.
When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of
batter, flattening them gently to make thick pancakes. When bottoms
have browned, after 2 to 3 minutes, flip and brown on other side. Add
oil as needed. Drain on paper towels, and sprinkle with additional
salt to taste. If necessary, work in batches, keeping cooked pancakes
warm. Serve hot with applesauce and sour cream, if desired.

Yield: 4 servings (about 24 small pancakes).

http://www.nytimes.com/2006/12/06/dining/061frex.html