As an adult, Hershkovitz still loves the crispy potato pancakes, made simply of nothing more than potato, egg and salt. The keys to super-crispy latkes, he says, are to keep the oil hot and to remove as much starch as possible from the potatoes before cooking. Shredding the potatoes, instead of finely grating, is the best way to minimize starch. "You are able to more effectively remove the starch and moisture this way," he explains. "Allowing for a latke that is born and dies in crispiness."