How are all the latke makers preparing them? I made a few last night, using a minimalist recipe that calls for egg, but no other binder. You just squeeze the liquid out of the hand-grated Russets and minced onion, then mix in a beaten egg and a little salt before frying. I ended up adding a small amount of dry bread crumbs since the first couple of pancakes were a bit too fragile and water was starting to collect in the bottom of my bowl. Actually, I started out by adding a tablespoon of dried, unsweetened coconut from an unlabeled bag --the aroma quickly alerted me to the error and it was easy to scoop out the corrupted mixture and replace it with Panko. Fried them in olive oil, of course. Applesauce made w reduced cider. Thickened yogurt instead of sour cream.