Slideshow: How to Make Veselka's Latkes

Latkes
Latkes
Veselka's perfectly crisp latkes are served at both Veselka Bowery and the original East Village location.
Ingredients
Ingredients
Veselka's latkes are made with a combination of raw and partially cooked potatoes. The cooked potatoes actually help the latkes come out crispier by helping the raw potatoes and onions stick together better without using extra flour.
Potatoes
Potatoes
Idaho potatos are commonly considered the latke potato of choice, which give you crispy brown exteriors and tender middles thanks to their high starch content.
Rinsing the potatoes
Rinsing the potatoes
The raw grated potatoes got soaked in water for a bit...
Rinsing the potatoes
Rinsing the potatoes
...and are then wrung dry in a tea towel. No one likes watery latkes.
Onion
Onion
Rather than grating the onion, it gets very finely chopped.
Throw it all in a bowl
Throw it all in a bowl
Everything that's been grated and chopped so far gets combined in a bowl with an egg to help bind the mixture together.
Into the pan
Into the pan
The loosely packed latke patties are gently placed in a heavily oiled cast iron skillet.
Frying
Frying
There's nothing quite like a hot sizzling latke. The chef prefers a cast iron pan for his latkes; it retains heat better than most skillets.
Fresh from the fryer
Fresh from the fryer
A liberal dusting of coarse salt finishes them off.
Latkes
Latkes
Of course latkes aren't truly latkes without a side of sour cream and applesauce.
Bonus time!
Bonus time!
Added bonus! They were making a large batch of beet and goat cheese pierogies at the time, which also happen to be the most gorgeous pierogies you've ever seen.
Pierogies
Pierogies
Beet pierogies may not be strictly traditional, but they sure look delicious.