Here's the deal: I like my latkes thin, crispy and traditional (read: russet potatoes.)  This is my winner recipe that I've been using for years. I deem it "excellent" as you can see by my photo. :-)   It's a recipe by Nach Waxman that I found in the The New Basics Cookbook by Sheila Lukins and Julee Rosso.   Here are the secrets: a) You've got to use a Continue Reading