-Malayasian Latkes. (J.)

-Judy Bart Kancigor tells “the real secret of my very crisp latkes…Use a serving spoon to scoop up the batter (about 2 tablespoons per scoop), hold the spoon about 8 inches above the pan, and spill it all at once.� Full instructions and recipe, plus another for “Giant Stuffed Potato Latke Galette With Wild Mushrooms.� (Jewish Journal)

-A description of “the power latke,� which is too expensive to actually put on the menu (go to penultimate paragraph). (Forward)

What kind of potato is best for the latke? (J.)

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