My best latke tips:

1. Really wring out those potatoes. You’ll ruin a kitchen towel, but you’ll be much happier with the results.

2. Add a tablespoon or so of cottage cheese. Just trust me on this one.

3. Make sure your oil is really, really hot. Few among us have a deep frying thermometer these days, so I’ll characterize it like the Spanish would: it needs to be hot enough to brown a breadcrumb in 30 seconds.

4. Scoop out the latkes in a 1/3 c. measuring cup. Really pack it in there, the better to keep it together in the frying pan.

I’ve never met a latke that I didn’t like, but I’m especially partial to cheese latkes, potato and sweet potato latkes, and regular potato latkes with a handful of shredded carrots thrown in. Yours?