1) Shred potato and onion at the same time to prevent discoloration
2) Work in small batches. Shred only enough for one batch at time.
3) Rinse shredded mixture in a colander, squeeze excess water, pat dry with paper towels.
4) Add a pinch of cream of tartar to mixture to prevent grayish oxidation.
5) Use less oil. A 1/4 of an inch in the pan is more than enough.
6) Cook at a high heat 375 to 400 degrees, about 4 minutes on each side.
7) Use a cast iron pan. For large batches cook in two pans at the same time.
8) Flatten latke in pan to cook faster. Smaller is better about 2 to 3 tb. each.
9) Blot with paper towels to soak up excess oil once cooked.
10) Keep batches warm until served but ideally serve immediately.
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