What are your tricks for crispy fritters? I salt the grated potatoes and then squeeze the excess water out before making the dough. Also, instead of flour I use cornstarch.

  • danhakimi@kbin.social
    11·
    2 years ago

    They seemed like not-quite-right latkes, which is part of the reason I bothered to comment. Maybe a proper latke recipe would help OP see potato fritters from a new perspective, and it does seem like he would enjoy an ashkenazi recipe here.