For me these latkas are more like a combo of donuts and latkas. I think it's the self rising flour and how sweet they are. Next time I'll use 1/4 cup of sugar instead of 1/2 a cup, but they came out great. I like how they rose and the way they taste. Not sure what I expected after making potato / apple latkas for years, but their flavor and texture are very surprising in a good way. You can find the recipe here by Chef Haim Cohen. For all of you that don't speak Hebrew click "See Translation" for the English version. Find the recipe in English in my next post. I love his recipes and his amazing restaurant "Yaffo Tel Aviv" in Tel Aviv.