How to make potato pancakes (latkes) that hold together?

Crispy, cohesive potato pancakes

The two secrets to latkes that hold are removing excess moisture and using a binder. Grate starchy potatoes and squeeze them in a clean towel or cheesecloth to remove liquid—this prevents them from falling apart and ensures crispness. Use a small amount of binding agent like egg and flour or matzo meal.

Basic process:

• Grate potatoes and onion, then drain thoroughly.
• Combine with beaten egg, a tablespoon of flour per cup of potato, salt, and pepper.
• Fry small patties in hot oil until golden and crisp on both sides.

Tips for success:

• Maintain oil temperature around 350°F (175°C) so they brown without absorbing too much oil.
• Don’t press down while frying; flipping once preserves texture.
• Keep cooked latkes warm in a single layer in a low oven to keep them crisp.

Serving suggestions: Serve with applesauce, sour cream, smoked salmon, or a sprinkle of chives. Properly drained potatoes and the right binder will give pancakes that are tender inside and reliably hold together.