To make our latkes, Hannah and I relied upon this recipe from Tori Avey (formerly known as Shiksa in the Kitchen) with some tips from Serious Eats.
We started with five pounds of russet potatoes from Good Eggs. They were a lovely deep brown color, unlike the bland pale ones you get at a grocery store. We scrubbed and peeled them before grating them in the food processor.
After shredding, we covered the potatoes with cold water and let them sit while getting the rest of our ingredients together.
That meant dicing two pounds of yellow onions by hand (I'll admit, I cried a lot during this stage).
After draining as much water from the potatoes as we could by wringing them in cheesecloth, we added about a cup of bread crumbs, 2 tablespoons of potato starch and a couple of beaten eggs to loosely bind everything, as well as plenty of salt and pepper.
This was my first time using bread crumbs - I would normally use matzoh meal, but we couldn't find any, and Serious Eats had warned us against using flour, so we went with the bread crumbs, which are sort of similar to matzoh meal anyway? It made for a rather loose bowl of potato shreds that fried up nice and crisp and delicious.
After combining our ingredients in a large bowl, we heated about 1/8 inch of vegetable oil in our cast iron pans and got to frying.
Fresh from the local farm apple sauce and sour cream made the perfect complement.
Crispy fried perfection.