Lately, I've had the good fortune of sharing my favorite recipes with the help of my grandson, Avrom Honig. Together, we've made a series of videos and now, a cookbook, called Feed Me Bubbe, which chronicle the Jewish comfort foods—borscht, brisket, kasha varnishkes—that I've been making my family for years. I don't mean to be immodest, but my latkes might be their all-time favorite from my repertoire. My grandchildren eat them up faster then I can make them—they can take down a dozen in a sitting. I don't blame them. Hot, crispy, and tender, they're very easy to eat. I fry a batch at least once during the eight-day holiday (sometimes, I'll make extra and freeze them). The sight is a familiar one to people who know me—my kitchen table covered with paper towels, ready to blot the latkes of their excess oil. My home ends up smelling like fried potatoes for well over a week, but it's worth it. There are many recipes for potato latkes, but mine are simple to make and delicious. Don't worry too much about the measurements. No matter how you do it, it's going to taste good.
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