This recipe was an amalgamation. Not just an amalgamation of potatoes but an amalgamation of recipes.
The first from Mollie Katzen - Still life with Menu book where she suggests parboiling the grated potatoes, then draining them very well... The second our own family recipe for latkes... which basically goes like this.
Peel potatoes and put them through the grater of the Kenwood Chef.
Add salt and pepper and an onion (similarly grated in the kenwood).
Add eggs till it is just sloppy
Add flour till it isn't
The third modification was to create a GF latke...
By using rice flour instead of wheat flour and guess what.... they made the best latkes I have ever made.
We celebrated Channuka very jollilly.
I then made a huge latke for John (here it is cooking on the first side) - we all agreed it was really a Rosti... thus convincingly demonstrating parallel evolution in food.
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