Latkes
Just saw this on one of my emails from cooking sites. It’s another point of reference. I think the addition of ONE regular russet (and any potato starch we can squeeze out from it) will help bind the latkes. I also neglected to mention that no latke was ever harmed by adding some sliced scallions!!!! Just sayin… — David Eisenberg
Serve with sour cream and chives (for sure!), apple sauce, green tomato chutney