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I grate my potatoes into milk, so that's obviously limiting if you keep kosher. Here's the basic recipe:

Grate 4 medium potatoes into about 1 cup milk (you can add more to cover at the end). Add 1 tablespoon dried, minced onion flakes. Set in refrigerator, lightly covered to prevent discolouration. Heat about 2 inches of oil in a frying pan. Drain the potatoes and add 1-teaspoon salt, ¼ teaspoon pepper, 1 egg, and 4-5 (or more) tablespoons of flour until it is no longer runny (a little drip is ok-but you don't want it soupy). Drop by spoonful into hot fat and fry until both sides are dark brown. Drain on a metal rack placed over a baking sheet (paper towels make soggy potatoes). If dinner will be delayed, keep warm in a small covered casserole dish, once drained).

And because this dish isn't fattening enough, I serve it with sour cream, though homemade applesauce is always welcome.

I always eat mine with sour cream. I make several kinds -

*the usual potato ones (baking potatoes, sauteed onions, salt, pepper, a bit of flour, some matzo meal, eggs),

*zucchini/sweet potato (zucchini, sweet potato, sauteed onion, garlic, salt, pepper, smoked paprika, sometimes cumin, sometimes basil, eggs, flour). Sometimes I use regular potato in place of zucchini.

*zucchini/tri-onion (zucchini, leeks, scallions, Spanish onions, dill, garlic, salt, pepper, eggs, flour. I may add marjoram to these).

I can't make 'em but love to eat 'em w/ lox, corned beef, sour cream, or apple sauce. I'll definitely have to try it real soon!

Classic appraoch: potatoes not grated but shredded. Matzo meal instead of flour, eggs - just a couple, onion, salt and pepper. A couple squirts of lemon juice to keep the potatoes from going brown. Fried in canola oil, laid out on torn up brown grocery bags.

Nouveau approaches: shred in some sweet potatoes, though they burn more easily. A little turmeric, a little ground ginger.

Anything besides potato and onion shredded into it is not a latke to me. Sounds nice and all, but it's not a latke anymore.

I make mine with onions, potatoes, matzo meal, and an egg. I like to eat them with both applesauce and sour cream.
Thanks for the craving! (guess what i'll be making later today)

Instead of flour I use biscuit mix or self rising flour, it makes them kind of fluffy.

I serve mine with sour cream and apple sauce or smoked salmon.

Wow, sounds like a whole veggie patty to me!

I like my latkes with potatoes only, occasionally I'll add a smalllll amount of onion if I must (I hate oniony latkes). Other than that, we simply shred up some potatoes, fry them up, douse them in apple sauce and enjoy! :)

Hillary
Chew on That

Trad all the way. Alternate potato and onion and mix frequently to avoid "graying" of the potatoes. Shredded, of course. I even have a special bowl for the mixture. It's large but shallow, so I can sort of paste my potato/onion mixture to the sides and let it drain in the middle. Some flour, egg, and cook it in the oil.

Dad likes them a little burnt, I like them small and lacy, step-mom would rather have them made out of zucchini and cooked in Pam. And she's the only person of full Jewish ancestry in the family!

I'm a shiksa butting her head in, but I have to add that growing up I remember going to a deli with my mom where they used to serve fatty brisket on a SANDWICH of latkes. Can you imagine? Two thick potato pancakes as the bread with a deli-thick sandwich inch of sliced meat. I was chunky as a kid but could hardly make a dent. It glistened with fat in the light. Now I don't think I could even take two bites of one of those very, very thick slabs and much prefer the lighter type of veggie-infused ones you all describe.