Chef Zaffaron’s Heritage Golden Latkes

Grate the potatoes and onion using the medium holes of a box grater or a food processor shredding disc.

Place the grated mixture into a clean kitchen towel or cheesecloth and wring out as much liquid as humanly possible over a bowl. Let the liquid sit for 5 minutes.

Carefully pour off the potato liquid, but keep the thick white paste (potato starch) at the bottom of the bowl.

Add the squeezed potato and onion mixture to the starch, then fold in the eggs, matzo meal, salt, and pepper until well combined.

In a heavy cast-iron skillet, heat 1/4 inch of oil or schmaltz over medium-high heat until a small piece of potato sizzles instantly.

Drop 1/4-cup portions of the mixture into the hot fat, flattening them slightly with a spatula to create ragged, crispy edges.

Fry for 4-5 minutes per side until a deep, mahogany gold. Avoid overcrowding the pan to maintain temperature.

Transfer latkes to a wire cooling rack set over a baking sheet to drain; this prevents sogginess compared to paper towels.

Serve immediately while piping hot, topped with a dollop of sour cream and a sprinkle of chives.