These latkes are thin, crisp, and pan-fried, not deep-fried. My family’s traditional recipe is inspired by Sara Kasdan’s, from her hilarious 1956 cookbook Love and Knishes, which my mother received as a gift nearly sixty years ago. You need a starchy potato for good latkes; the starch helps bind the pancake together. Sierra Gold (a cross between a Yukon Gold and a russet), German Butterball, Kennebec, and King Edward are all wonderful here. This recipe is easily doubled or tripled, and it works well with other wintry vegetables. Makes 24 latkes