I always make my latkes the way my mother did, on the ol' box grater. I'd heard that using a food processor was too rough on the potatoes and the final product wasn't the same. Is this true? Also, I've always make the batter and then cooked them right off. Can you hold the batter ahead at all? (I squeeze every last bit of moisture out of the potatoes and onions before adding the matzoh meal and eggs, if it makes a difference.) What is your opinion?