For the latkes

1. Using the large hole on a box grater, grate potatoes and the onions into a mixing bowl.
2. Squeeze the grated potatoes and onion and save the water from the potatoes.  After the water from the potatoes has settled, pour off the water and save the  starch which settled to the bottom.
3. Beat the eggs and add them to the starch and combine well.  Add the flour and salt and combine all.
4. Pan fry in a sauté pan in a generous amount of vegetable oil until golden brown and crispy on the outside, and cooking through on the inside.

For the sufganiyot

1. Mix yeast, milk, flour and eggs in the bowl of a stand mixer, with the paddle attachment, on low speed until combined. Mix in sugar and salt.
2. Add butter and mix on medium speed until gluten is developed, around 10 minutes. Place dough onto a floured cookie sheet and cover loosely with plastic wrap. Allow to rise to double in size. Another option is to place in refrigerator overnight.
3. Once the dough is doubled in size, put onto a floured surface and roll to ½ inch thick. Cut with cookie cutter (I use a 1 ½ inch round cutter) and place on a cookie sheet with parchment, or waxed paper, or lightly floured. Cover loosely with plastic wrap and allow to rise for 20 minutes.
4. Heat your oil to 350. Fry the doughnuts for around 3 minutes. Break one open to check that 3 minutes is enough time and that middle is cooked through.
6. Roll in sugar. You can fill with chocolate or jam or both.
7. To make the ganache: Melt chocolate in a medium bowl over a pot of boiling water. Set aside. Place cream in a pot and heat until boiling. Pour over chocolate and mix with whisk until combined.