By Jayne Cohen
It comes as no surprise that, as with other Jewish foods, there is no definitive way to make a potato latke. Most cooks use raw potatoes, but some grate boiled potatoes. And a few use a combination of both.
When made entirely of cooked potatoes, latkes, to my palate, are not latkes at all, but croquettes: they lack the requisite crunch and the deeply satisfying fried potato taste that are the hallmarks of the genus. But adding a little cooked potato to grated raw ones makes for ligh