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Latkes?

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Anyone have a good recipe for latkes?  Something interesting?

Rather something crisp and lacy, please.

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latkes usually have egg in them, rosti generally do not

also latkes are usually made from raw potatoes and rosti are usually made with par-cooked potatoes

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also, latkes are smaller.

 

And the way my grandma made them, denser - not shredded and lacy - feh!  Used a grater, grated them by hand so a little finger skin was always in there, along with an egg, matzoh meal, and if you were lucky, salt.

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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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