In honor of the season, I am passing on a latke recipe.
I want you to know, however, that a thin film of oil isn't going to get the job done. The oil in the pan should be half the depth of the latkes. Hand forming is a bit of a problem as well, as you don't necessarily know that you are making them of uniform thickness. I prefer to take a scoop of the mixture in a slotted spoon, squeeze any residual liquid out against the side of the bowl, and gently place the spoonful in the hot oil (so as not to splash) and then tapping it down to the right thickness with the edge of the spoon. Let them cook until just a shade of brown less than the doneness at which you wish to eat them. If you have to flip more than once, so be it.