Speaking of nouveau latkes, there is an interesting recipe in a Nob
Hill cooking magazine (complimentary) for sweet potato latkes that I
think I might try... If it works out, I will share with the board.

Potato buds as a binder sounds like a very interesting idea. I have
some, but only use them for GF bread baking very, very occasionally.
I'm too much of a potato purist to use them for mashed potatoes, but
they are a useful ingredient to have around. I also used them to
"bread" a baked fish with interesting results. (ala cooking light)

--- In allergicjews@yahoogroups.com, "Isaiah Benjamin"
<isaiah.benjamin@...> wrote:
>
> Dan,
> Garlic powder in latkes - Wow, hat is somethign I've never heard of
before!
> I don't think I could bring myself to put that in my family recipe
(I'm a
> family recipe purist) but I'm thinking of making some "nouveau"
latkes such
> as parsnip or zucchini latkes and I bet garlic would go great in
those...
> mmm.
>
> Isaiah
>
> --
> Come visit my food blog...
> Gluten-Free By The Bay
> http://glutenfreebay.blogspot.com
>