Here is the accumulated wisdom of two successive decades of latke-ology. The use of Yukon Gold potatoes, extra egg white and potato starch in place of flour seem to add crispness. I think it was a New York Times article that taught me to alternate onion and potato, when shredding in the food processor, to preclude the sickly neon pinkish-green color of oxidized latke batter. Using mostly Yukon Gold potatoes and adding a squeeze of lemon juice also help. Shallots provide a nice sharp flavor and olive oil only improves matters.

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