My latke story in yesterday's paper generated a bunch of good e-mails. Thought I'd share a couple of the tips and suggestions.

"Great recipe, but forget the towel and use a leg from clean pantyhose. Works great, easy even for people with arthritis. Also maybe a tablespoon or two of flour or matzo meal, and a pinch of baking powder--light fluffy latkes. Of course, much like spaghetti sauce, everyone has their own recipe or touches."
--Bob Barnum

"No way is this recipe worth guarding.   
1. How do you make Latkes without matzo meal?
2. Olive oil, you must be kidding.
3. Why no fresh black pepper?
4. Why would you want to grate potatoes and then wash off starch by putting them back in water?
 
Do it this way, quicker better.
 
2 lbs russet potatoes peeled
1 medium onion
2 large eggs beaten
half cup matzo meal
half tsp cracked black pepper
2 tsp kosher sallt
veg oil
 
Grate by hand using box grater. Put graded potatoes in a strainer on top of a bowl. Take hand and squeeze out liquid and RESERVE liquid. Wait 3 minutes and pour liquid from starch that is in bowl and use starch in next step. Place strained potatoes in medium bowl. Fold in eggs, matzo, salt, pepper, and RESERVED potato starch. Mix well. Heat oil in cast iron skillet over medium heat, one inch vegetable oil, or canola oil. Spoon half cup dollops into hot skillet, press down with back of spoon. Cook gently for 6-7 minutes or until golden on one side. Flip latkes and cook another 6-7 minutes. Drain on paper towels and serve immediately. Source: "Jewish Holiday Style" by Rita Bronstein
 
This is worth guarding. Happy Holidays."
  --Fred Johanson