My tried-and-true method has been refined over decades based on a version from Cook's Illustrated magazine married with what I gleaned from my paternal grandmother. Nanny, as we called her, was a first-generation American who modeled in New York City's garment district with Lucille Ball and never followed a recipe. She grated her potatoes by hand just like Wade does. I even have her grater, though I use my food processor. Most years, I make around 200 latkes for our annual Hanukkah party, so I have a good excuse. My latkes feature shredded potatoes and onion, a little potato starch, salt and egg. Over the years, I've learned that peeling the potatoes is unnecessary and I've also made them successfully without additional starch or egg. But I will never give up the onion.