Crispy Potato Latkes
Appears in Cook's Illustrated November/December 2012, America's Test Kitchen TV
For truly crisp latkes, we had to eliminate the one thing potatoes are loaded with.
WHY THIS RECIPE WORKS
We wanted latkes that were light and not greasy, with buttery soft interiors surrounded by a shatteringly crisp outer shell. To achieve all of these goals, we needed to remove as much water as possible from the potato shreds by wringing the...