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What are your tricks for crispy fritters? I salt the grated potatoes and then squeeze the excess water out before making the dough. Also, instead of flour I use cornstarch.
They seemed like not-quite-right latkes, which is part of the reason I bothered to comment. Maybe a proper latke recipe would help OP see potato fritters from a new perspective, and it does seem like he would enjoy an ashkenazi recipe here.