Attaining latke nirvana

This is not quite it, the perfect latke, but it’s not bad. Easy, earthy, amiable—really, how can you ever go wrong with potato pancakes? I had taters on the brain this morning and so here is my spud experiment du jour. (The quest for the celestial continues . . . .)

Golden Latkes, v.1

• 2 cups yellow potatoes, grated
• 1/2 small onion, grated
• scant teaspoon RealSalt
• 2 eggs
• 1/4 cup self-rising flour
• olive oil
• lime juice
• plain yogurt
• hemp seeds

After grating the potatoes, squeeze them a small handful at a time over a sieve and get them as dry as you can (but don’t obsess). In a medium-sized bowl, mix together the potatoes, onions, salt, and eggs. Add self-rising flour and stir well. Cover a medium-hot griddle with olive oil. Make latkes as big or small as you like, but do make sure you spread and flatten out your scoops so they aren’t too thick to cook through. Brown latkes; just a few minutes each on each side should do it. Arrange latkes on plates, squeeze a little lime juice on them. Serve with a generous dollop of yogurt and sprinkle with hemp seeds. 

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