I originally posted my latke recipe in 2011 , but I’ve continued to tweak it in my own kitchen every year. And now, I have finally achieved what I call The Golden Ratio (potatoes : salt : binders) that produces the best formed and tastiest latkes. A few other tips and techniques make latke production as efficient and reliable as it can be. But if anyone has tricks for eliminating lingering latke s — This recipe makes approximately 18 latkes. A reasonable serving size is 3-4 per person. If you want to double the recipe, I recommend making 2 consecutive batches. If you double the potato mixture
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