I offer you potato latkes. Fried potatoes, fried onions and friend egg. What more could you want? The only thing they are missing is bacon, but nothing is perfect. A couple of years ago, I made a batch fried in duck fat, which was a taste experience not to forget. I made about 80 of them last night in corn oil to freeze for a family party next Saturday night.
I was going to ask, “you mean other than latkes?”, but your answer is correct. Made about 60 this weekend for a dinner with friends, and will make another 60 or so next weekend for the same.
I made a gluten free version using rice flour to absorb the extra liquid instead of matzoh meal. In order to tell them apart from the regular ones, I added some dried parsley, dried basil and finely chopped fresh rosemary to the batter so I could see the green flecks. I really liked the taste of those.
All-natural duck bacon from Moulard ducks, free-range and humanely raised, with no antibiotics or growth hormones. Duck breast rubbed with salt and sugar, and then smoked over real applewood chips for a tasty alternative to pork bacon.
What!? Mustard on latkes? Mustard goes on pastrami and corned beef. Sour cream (when a dairy meal) or applesauce (with a fleischik meal) is the correct pairing.
This was at the direction of my FIL so take it up with him, I would be glad to give you his phone number. I will warn you he grew up in Queens and spent 1970-1990 as NYPD in the Bronx. Colorful, is my go to euphemism.