I use matzah meal, I've never made them with flour. I use the food processor these days. I seem to lose too much of my knuckle when I grate them by hand. I make a ton and then freeze them and bake them, but their the best right from the frying pan!

Potato Latkes

6 medium Idaho potatoes
2 medium yellow onions
2 large eggs
1/4 cup matzoh meal, or 3 tablespoons all-purpose, unbleached flour
1 teaspoon salt
1/4 teaspoon pepper
Chicken fat, or vegetable oil, for frying

Applesauce
Sour cream

Peel potatoes and place in cold water. Using a box grater, grate potatoes and onions into large bowl. Transfer potato-and-onion mixture to a colander set over a bowl, and squeeze out excess moisture. Return mixture to bowl.

In separate bowl, combine eggs, matzo meal or flour, and salt and pepper, to taste. Combine all ingredients, adding more matzo meal if mixture is too wet.

In large skillet, heat 1/2-inch oil (or chicken fat) over medium-high heat. Drop tablespoon or serving spoon-size portions of mixture into hot oil, and press down with spoon to flatten. Fry until brown and crispy on edges; turn until golden brown on each side, cooking 3 minutes per side. Remove to paper towels to drain. Serve with applesauce or sour cream.

For a Granddaughter's wedding last year I made her a cookbook of all the foods that were served at the showers, the reception etc. We ( her Mom , sister, & future MIL )took digital pictures of all the foods, some of the prep cooking & baking then anyone who had made anything gave me their recipes--I printed out photo & recipe on card stock sheets (5 x 8 size) on my printer and put them in a binder type photo album with the peel back pages.

Perhaps something like that would work for your smaller book--those photo albums come in all sizes & you can get extra "pages" at any stationery store.

I have two words on the subject of better potato latkes: "Yukon" and "Gold". Those two words and squeeze out the moisture until the potatoes scream.

Shikse though I am.....I make da#$ good latkes...
About 5 good sized Idaho russets....peeled or just washed very clean....put through the cuisinart on the medium grating disc
One small onion....same disc!

Put all into cold water....s.wish around and place in a colunder to drain.
Heat 2 inches of oil in a fry pan.....cover all the surrounding counter and stove top with foil..
Mix an egg and a yolk with the potatoes.....and 1/2 tsp salt......and enough matzoa meal to make it hang together.....about 1/4 cup.
Pat into "patties" and gently slip into the bubbling oil......turn when brown at the bottom and serve when both sides are brown.
Serve with sour cream and/or applesauce.

I've always used flour. A dishtowel works best for squeezing out all the moisture too, paper towels fall apart.

I am going to try both Yukon Golds and Russets. And I will squezze the dry, dry, dry!

Thanks!

Tikanas