"Secrets to making the perfect latke"

sandi said:

"Secrets to making the perfect latke" about 1/2 way down this page.
Also the recipe "Oven-crisped Potato Latkes"

http://www.denverpost.com/food/ci_7626939

You will find as many "perfect latke" ideas as there are
families...just as there are family-preferred recipes for chicken soup
or pasta or bbq sauce.

I grew up in a household and broad Eastern European family group that
used hand grated potatoes to make latkes, even though recipes varied
quite a bit between my mom, grandma and aunts..

As an adult I attended a cooking demo (where I got my pear sauce
recipe) in which the potatoes were shredded, rather than grated. To
me, it made the latkes more interesting in texture. And I use more egg
than is usual, to make the meal (in which the latkes are the main
dish, not a side) heavier on protein.

Is mine a traditional recipe? Well, it is around here, as that is how
I "traditionally" make them each year.

Boron

sandi said:

"Secrets to making the perfect latke" about 1/2 way down this page.
Also the recipe "Oven-crisped Potato Latkes"

http://www.denverpost.com/food/ci_7626939

That's why I like to fry my latkes in the electric skillet. It's so much
easier to keep the oil at the proper temperature. I prefer peanut oil
because other oils just don't taste the same.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life