alexist

http://www.jewish-food.org/recipes/latindex.htm has too many recipes ;) I did laugh at Latkes 1--it's also pretty close to how I do my standard potato latkes, except I do rinse off the starch (I was always taught to grate the potatoes into a bowl of water), I grate the onion instead of chopping, I don't add parsley and I fry in regular cooking oil (here, it's sunflower--in the US, I always used safflower).

Far too many recipes for zucchini latkes, though :P (I'm one of those people who's fairly traditionalist about some recipes. I can't stand broccoli kugel either, sorry to those of you who make it, though that may also reflect my dislike of broccoli.) No-fry latkes are an oxymoron. The point is the frying, and let's face it, how often do most of us make latkes anyway?

I do have a bit of heartburn. Oops. Still, I bet I make latkes of some description again before Chanukah is over. They're just too nice not to! And there's nothing like homemade ones--always fresh and crispy, never soggy and oily because you have the time to fry them properly and serve them straight away. (For the record, I do usually have applesauce with mine, but sour cream is also yummy.)