• 3 large potatoes (Russet preferred), peeled
• 1 onion, peeled
• 3 Tbsp flour or matzah meal
• 1 egg
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup canola oil, or more

Use a food processor to shred the peeled potatoes. Wrap potatoes in cheese cloth or allow to sit in a colander while your shred the onions. Shred the onions. Carefully heat the canola oil in a large frying pan. There should be at least a 1/4-inch layer of oil. Firmly squeeze the excess liquid out of the shredded potatoes and mix with the onions, flour, egg, salt and pepper in a large bowl. Test that the oil is hot enough by placing a single shred of potato into the oil. It should bubble and fry immediately. Gather a handful of the latke mixture, flatten into a round patty and squeeze out any additional liquid. Gently place in hot oil and fry until golden brown, about 3-4 minutes on each side. Transfer to cool on a wire rack or on top of clean paper grocery bags to wick away extra oil. Repeat with the rest of the latke mixture, replenishing the oil as needed. Serve hot. Top with apple sauce or sour cream! 

FOR THE LATKES:

• 2-3 large potatoes, peeled (2 cups peeled and grated)
• 1 egg
• 3 Tbsp plain bread crumbs
• 1 tsp salt
• ¼ tsp pepper
• 3 Tbsp butter
• 3 Tbsp light olive oil
• 5-10 slices cheddar cheese

FOR THE PESTO:

• 1/4 cup olive oil
• 1/4 cup grated parmesan cheese (optional)
• 1/2 tsp salt
• 1/2 cup pine nuts
• 2 cups basil leaves, washed and dried
• 2 cloves garlic

Latkes:

Line a large bowl with a clean kitchen towel and line a baking sheet with two layers of paper towels.

Place the grated potatoes in the towel then squeeze out all of the liquid from the potatoes. Discard the liquid then place the dried potatoes back in the bowl.

Stir in the egg, bread crumbs, salt and pepper until combined.

In a heavy saucepan, heat 1 Tbsp of butter and 1 Tbsp of olive oil over medium-low heat. To test if the oil/butter mixture is hot enough, drop a small piece of the potato mixture into the pan and if bubbles form around the edges, the oil is ready.

Carefully place two ¼ cup-sized scoops of the potato mixture in the pan and cook for two minutes, until the latkes are browning on the bottom.

Flip the latkes over carefully with a spatula and place 1-2 slices of cheddar cheese on one latke. Cook for one more minute then place the second latke on top of the cheese and press down. Cook for 30 seconds then flip over the grilled cheese latke sandwich, press down and cook for 30 more seconds.

Place the hot grilled cheese latkes on the paper towels to drain then repeat this process to make 3-4 more sandwiches.

Once the latkes have drained, it's time to eat!

If you want to take these grilled cheese latkes to the next level, you can add avocado or spinach to the cheese while cooking or switch it up with your favorite cheese.

Pesto:

Place everything but the olive oil in a food processor or blender and blend until it forms a thick paste. Then, with the processor on, drizzle in the olive oil. Blend until smooth. (If using a blender, add the olive oil all at once instead of slowly drizzling it in.)

Serve on the side as a dip, or add a dollop to the top of your latkes.

• 2 medium sweet potatoes
• ½ onion
• 3 whole eggs
• ½ tsp cinnamon
• 1 ½ Tbsp of brown sugar
• ½ cup matzo meal
• ¼ vegetable oil for frying

Shred sweet potato and onion.

Rinse sweet potatoes under cold water, drain well in colander. Place cheesecloth or dishtowel over potatoes, and squeeze out as much liquid as possible. Discard liquid.

In large bowl, combine sweet potatoes, onions, eggs, sugar, matzo meal, cinnamon, gently mix well by hand.

Heat oil in a large heavy skillet to 375 degrees. Scoop from the mixture (about 3 ½ ounce portions) and drop in hot oil. Cook about 2-3 minutes on each side until golden brown. Drain on paper towel or resting rack.

• 2 medium beets, coarsely grated
• 2 medium carrots, coarsely grated
• 1 medium onion, coarsely grated
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 3 Tbsp olive oil
• coarse salt and pepper to taste
• sour cream or creme fraiche, plus chopped chives, for serving

Combine grated vegetables in bowl. Add beaten eggs, stir to combine, then stir in flour, salt and pepper to taste.

Preheat oven to 300 degrees F, and set cooling rack on sheet pan. Heat 1 1/2 tablespoons olive oil in large skillet over medium heat. When oil is hot, scoop 1/3 cup latke mixture into skillet, and flatten to 1/4 inch thick. Scoop 3 more latkes into skillet. Cook the 4 latkes until golden brown, about 4-6 minutes per side. Remove latkes to the cooling rack on sheet pan, and place them in oven to keep latkes warm while you cook the remaining four.

Add another 1 1/2 tablespoons oil to skillet and cook remaining latkes. When all latkes are done, serve warm with dollop of sour cream or creme fraiche and a sprinkling of chives.

Makes 8.

• 1 large russet potato, peeled and grated (2 cups)
• 1/4 tsp minced yellow onion
• 1/4 cup plus 1 Tbsp white spelt flour
• 1 Tbsp ground flax seeds, mixed with 3 Tbsp water
• 3/4 tsp sea salt
• 1/4 tsp paprika, optional, try smoked
• Optional: Pinch crushed red pepper flakes

Heat oven to 400 F. Place all ingredients in large bowl and mix well. Scoop approximately 1/4 cup of the mixture for each latke onto very well-oiled baking sheet. Flatten to approximately 1/4-inch thick. Bake for 8 minutes. Flip the pancakes and bake, until golden brown, approximately 8 minutes before serving.

Variations

Make smaller latkes by using 2 tablespoons, instead of 1/4 cup of the batter in each pancake.

Replace 1 cup grated potato with grated sweet potato or yam.

Add 1 Tbsp of minced fresh dill, parsley, or basil.

Add 2 Tbsp finely chopped green onion.

Add 1 clove pressed or minced garlic and 1/2 tsp seeded and diced chile pepper.

Add 1/2 cup peeled and grated parsnip or carrot.

Create Italian latkes by adding 1 Tbsp Italian spice mix.

Go Mexican by adding 1 Tbsp minced cilantro and 1 tsp each of chili powder and cumin.

Add 1/2 cup grated vegan cheese for an over-the-top latke experience.

• 1 large onion (preferably red), halved through its pole and thinly sliced, about 1 1/2 cups
• 1 large root vegetable (potato, sweet potato, parsnips, celeriac, squash, carrot, turnip, rutabaga), peeled and grated, about 1 1/2 cups
• 1 cup spinach, cabbage, chard or kale, thinly slivered
• 1 chile (jalapeno or serrano) stemmed and minced
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp thyme
• 1/2 tsp salt
• 1/2 tsp aleppo or other mild chile powder
• 1/4 tsp fenugreek (optional)
• 3/4 cup chickpea flour
• 1 tsp baking powder
• 1/2 tsp turmeric
• 1/4 cup water plus more as needed
• Canola oil for frying

Recipe

In large bowl combine vegetables through fenugreek. Toss vegetables until coated with spices. Using your hands squeeze vegetables and mix for about 45 seconds until softer and some liquid has released.

In small bowl mix together flour, baking powder and turmeric. Sprinkle over vegetables and mix until no longer powdery. Add water and stir until well mixed.

Heat oven to 200. Set wire rack on baking sheet. Heat 1 1/2" oil in large Dutch oven  to 375.

Drop heaping tablespoons of batter into oil, cooking about 4-5 pakoras at a time. Fry until deep golden brown, about 1 1/2-2 minutes per side. Use slotted spoon to remove and place on wire rack. Place baking sheet in oven to keep warm while cooking remaining batter.

Serve warm, with chutney.