Cook on one side until golden brown, then flip. When cooked, place the latkes onto paper towels which will absorb the excess oil. For sweet latkes, omit the egg and onion, and add a sprinkle of ground ginger and ground cloves. Omit the onion. Form into patties and fry in a little vegetable oil.
Small patties are more manageable and cook more quickly.
Drain on paper towels and serve. For other tasty variations on latkes, visit Potato Pancakes with a Twist , which offers some Middle Eastern versions of this holiday standard.