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Anyone have a good recipe for latkes?  Something interesting?

latkes usually have egg in them, rosti generally do not

Husband comes into the kitchen, asks, "What are you making?" "If you're not Jewish, I'm making latkes; if you are, don't ask."   Grated russet potatoes, skin and all, rinsed in cold water, saving

It's my sense that you soak or rinse the grated potatoes to remove excess starch which makes the latkes dense. Then poor off the water from the rinse bowl until have a thin layer of potato starch in the bottom which is added back into the potato/egg mix. And the kind of potato has a lot to do with the density. This is all from my "notebook" of closely held but unproven beliefs.

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