Step 1: Grate & drain the potatoes
Latke components
- russet potatoes~ 450 g
Clean but don’t peel your potatoes.
Using a box grater or food processor, shred the potatoes. Drain by squeezing them into a colander, dish towel, or cheesecloth.
- You need these to be as dry as possible - you should wring out a substantial amount of water.