Joseph Littleshoes > wrote:

> Latkes. Now i have several recipes but i was just wondering if any one
> has any hints or tips?

Here is a repost:
What kind of latkes? Potato (with or without meat or griebenes)? Some
other vegetable? Cheese? Matzo meal? Apple? Rice?
On the off-chance it is potato, here is a recipe:

1/2 kg (1.1 pounds) potatoes
1 egg
salt
1-2 tablespoons flour or matzo meal
1 small onion (optional)
100 g (3.5 ounces, about 1/2 cup) finely chopped griebenes (cracklings
made with goose, duck, chicken, or pork fat with pieces of skin
(optional)
oil, butter, or poultry fat for frying

Grate or grind potatoes not too finely and drain. Optionally, grate or
grind the onion. Combine potatoes, onion, egg, flour or matzo meal,
salt and, optionally, griebenes. Mix well. The mixture should have a
consistency of fairly thick sour cream (as in real sour cream, which
flows very slowly). Heat a generous amount of fat in a pan and spoon in
the latke "batter". Size and thickness of each latke is up to you. Fry
on both sides until golden brown. Serve with sour cream and,
optionally, with freshly melted butter.

Victor