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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.
I often see them look like this with goyische recipes from other parts of Europe. The potato pancake recipes of Europe sprung up around the same time, shortly after the Columbian Exchange, and there's a slight regional variance to them. The Ashkenazi latke seems identical to the Reibekuchen from the Rhineland. Had some at a Weihnachtsmarkt in Cologne which was perfect when I was feeling homesick one year.