I am always amazed that when Latkes are brought up in conversation, it seems everyone has something to say. Should it be the house smells, to the type of potatoes, thinks eaten alongside,
to your grandmother’s recipe, etc.
For me a course grated blend of simple Idaho and sweets, Spanish onion, eggs, matzo meal, salt & pepper. Into a 350 pan of canola and vegetable oil, nice and crisp…plain and simple…
Lets talk about your basic, and perhaps your “special” versions!