Latkes are traditionally served during the Jewish holiday of Hanukkah, which just ended, but they are delicious at any time.
When I was living in New York, my roommate invited me to celebrate Hanukkah with her family on Long Island. Her mother made latkes, among other delicious dishes, and she had a clever trick. When grated potatoes are left too long, they take on a pinkish tinge, then turn brown. My roommate's mother would add a powdered vitamin C tablet to the grated potatoes. The acidity in the vitamin C slowed down oxidation and the potatoes would not turn brown as quickly.
It has the same effect as lemon juice, but without the tart flavour.
Latkes are served with applesauce or sour cream. Applesauce is easy to make: peel, core and chop some apples and put them in a heavy pan. Add about .25 cup water, bring to a simmer, lower heat and cook, stirring often, until apples are very soft. Mash or puree, then add a little lemon juice, and sugar, if necessary.
Potato Latkes 1 kg baking potatoes, peeled and grated 1 yellow onion, minced .25 cup matzoh meal 2 eggs, lightly beaten 2 chewable vitamin C tablets, powdered Salt and black pepper Oil, for frying Mix together the potatoes and onion. Pour into a colander and let drain for a few minutes. Put drained potatoes and onions in large bowl and add matzoh meal, eggs, vitamin C tablets, salt and pepper. Mix thoroughly.
In a large frying pan, heat oil to about .5-cm in depth. When oil is hot, fry the latkes, using about .25 cup batter for each. When brown, turn over and continue cooking, then drain on paper towels. Continue with remaining batter.