Rösti or latke?
These two delicious fritters, both with grated potatoes as the main ingredient, look much the same but differ slightly. Accompaniments such as crispy bacon, grated onion, cheese and fresh herbs go well with both! • Latkes are made from raw potato, binding agents such as flour (sometimes Matzo meal) and egg. They are traditionally shaped as small fried fritters and eaten with apple sauce during the Jewish celebration of Hanukkah. • For rösti, the potato is usually parboiled. It is of Swiss-German origin and is served in the form of small fritters or as a pan-sized cake cut in slices.