Tips for making perfect latkes:
1) As the batter sits, the apple, carrot, and onion will give off water. As you’re scooping out the batter, tip the bowl so you can get the batter out while leaving as much of the accumulated liquid as possible (then discard the remaining liquid once the batter is gone). This helps prevent your latkes from spreading too much in the pan.
2) To keep them from falling apart in the pan, don’t move the latkes around in the pan until they are fully set on the bottom.
3) Don’t be tempted to add more flour! The batter should be thin and the latkes should be crisp, not doughy.