The above thread recently came to mind. When I reread it, I was distressed at how many of my experiments I had totally forgotten. Memory jogged, I recall that my thick latke batter of a 1:1 ratio of shredded to finely grated russet potato, plus egg, the starch drained from the spuds, and a bit of Wondra flour plus S&P and onion powder made outstanding, crispy-edged latkes via the wafflemaker.
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