Eric and Bruce Bromberg, the chef-owners of New York's Blue Ribbon restaurants, make traditional latkes just like Grandma's. They're even made with schmaltz (chicken fat) that can be found at kosher or gourmet markets.
Giada gives the humble potato pancake an Italian accent by folding grated Parmesan into the batter. She prefers one big pancake that can be cut into slices.
