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Latke suggestion (but not a recipe)

In the current issue of Cook's Illustrated, they did a piece on potato
latkes. What they suggested was kind of interesting. Their goal was a
latke that was crispy on the outside but creamy on the inside and they
essentially pureed half of the grated potatoes with onions to do it.
(They also claimed that doing this helps keep the potatoes from
turning gray.) They also used Yukon Gold potatoes and found those to
be best

One other part of their recipe that I found interesting was that they
squeezed the potato water into a bowl and let the starch settle. Then
they poured off the water and included the starch with the rest of the

Jayne Spielman