When I was a kid, I helped my mom make latkes every year. But this was my first year going at it all on my own.
Before oil met pan, I decided to investigate the online latke universe. And what a massive universe it is. People make them with everything from apples to zucchini and top them with everything from caviar to ratatouille. But after a phone call to my mom, I decided old school was the only way to go.
Three giant, grated Russet potatoes from Idaho, one chopped yellow onion, ½ a cup of flour, 2 eggs, salt, and pepper. That was all that went into the mix. I heated up some vegetable oil and went to it. I am relieved to report that they came out exactly as I remembered when I was a kid. The trick, my mom had reminded me, was to keep smashing them down flat in the pan as they cook to assure a crisp outside and a warm, cooked inside.
As for toppings, I chose not to stray from the farm on that front either choosing apple sauce and sour cream, alone and combined. Can't go wrong there.
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But with six more nights to go, I would love to hear your latke recipe and topping favorites. Maybe I'll be feeling more adventurous come week's end now that I've gotten the basics down.