I am actually looking for a good egg-free one. Any ideas?
I typically make my latkes by “feel.” I put several peeled and quartered potatoes in the processor with a large onion and a few eggs, salt and pepper to taste (I HATE WHEN PEOPLE GIVE THAT AS A DIRECTION!!!! I never know how much is “to taste” until I actually make the latkes!). Then I pulse the mixture several times until it seems ready. If the batter looks and feels right, I will proceed to frying.
After the first latke is made, I adjust seasonings if need be. Most of the time, it’s perfect as is, B”H. If too loose, I prefer to add potato starch vs. matzah mehl, as we have a gluten-free member of the family. NOW because of my grandson’s severe allergy, I need to also make them egg-free, or we are not having latkes this year.