How to Make Latkes:
1: Peel 2 large russet potatoes; grate the potatoes and 1 small onion on the large holes of a box grater. Transfer to a large colander set over a bowl. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Using your hands, firmly squeeze the mixture to remove as much liquid as possible. Blot dry with paper towels.
2: In a large bowl, stir together the grated potato mixture, 1 beaten egg and 1/3 cup matzo meal or flour; stir until combined. Form into tightly packed 2-inch pancakes and try to flatten them so they will cook quickly and brown. Then place on a paper towel–lined baking sheet.
3: Heat 1/4 inch rendered chicken fat or vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the latkes until golden brown and crisp, 3 to 4 minutes per side. Remove to a rack set on a baking sheet and sprinkle with salt. Keep warm in a 250˚ F oven.
Now Choose Your Favorite Topping Combination:
Fennel-Apple: toss thinly sliced fennel and julienned apple with lemon juice and olive oil; season with salt and pepper. Pile on the latkes and top with fennel fronds.
Spicy Ricotta: Heat honey with a pinch of red pepper flakes. Top the latkes with a spoonful of ricotta and drizzle with the spicy honey.
Giardiniera: Pile chopped drained giardiniera (an Italian relish of pickled vegetables in vinegar or oil, look for a jar in your favorite grocer) on the latkes and top with small slices of beef salami.
Hummus-Olive: Spread hummus on the latkes. Top with chopped pitted kalamata olives and chopped parsley. Sprinkle with paprika and drizzle with olive oil. Olive tapenade works well too.
Egg Salad: Spoon egg salad onto the latkes, then top with chopped chives, dill and salmon or lumpfish roe.
Pastrami: Top the latkes with a small slice of pastrami, warmed sauerkraut and a dot of spicy brown mustard.
Cucumber-Yogurt: Mix plain yogurt with a squeeze of lemon juice and a pinch of salt. Spoon onto the latkes. Top with za’atar, chopped cilantro and thinly sliced Persian cucumber.
Gravlax and Creme Fraiche: Top the latkes with a slice of gravlax, creme fraiche, beet horseradish and thinly sliced scallions.
Nacho: Top the latkes with warmed refried beans, shredded cheddar, sliced pickled jalapenos, sour cream and thinly sliced scallions.
For even more latke fun, try root vegetable latkes, use sweet potatoes, parsnips or carrots in place of or in addition to russets.