Latkes for Two

Well, it's fall. We woke up cold and smelled the woodsmoke and we just knew. Of course, the fact that the weather was perfect and almost warm this weekend didn't quite belie the true nature of the season, but damn it, it was time to pull out the big guns in the food world.Fall is my element. It's the one season where I can show my prowess by demanding a month-long birthday celebration, where I can dig out my impressive collection of swanky jackets, and cook hot and comforting foods. So yesterday, for both breakfast and dinner, I cooked up a batch of latkes.These are bastardized, but I simply do not care. If my old Jewish relatives tasted these, they'd stop spinning in their graves. They're that delicious and freakishly simple to make and are hardy enough to carry a boatload of toppings. Nom.

Latkes for Two
Ingredients (serves two, makes eight or nine largeish latkes)
1 1/2 large potatoes
1/8 cup of chopped parsley
1/8 cup of Parmesan cheese
3 eggs
Salt, pepper, garlic powder, and smoky paprika to taste
Canola oil
Various toppings- sour cream, applesauce, bacon jam, hot sauce

1. Start by peeling and grating your potatoes. For me, this is the most satisfying part of this recipe. Grate them with a hand grater into a large bowl. Add your parsley and Parmesan.
2. Lay out three or four paper towels or a clean dish towel and pour on the potatoes. This might be the most important part, as it will get out a lot of excess moisture. Potatoes have a ton of water, and that will splatter as you fry them and burn your face off. So lay the potatoes out and squeeze the water out until they are dry and can be stirred in pieces instead of a lump.
3. Add your eggs and remaining spices and mix together. Heat your oil in a saucepan, roughly a half inch deep.
4. When the oil is hot and has small bubbles on the bottom of the pan, take a spoonful of potato and gently lay it in the pan, spreading it in an even, flat layer. Add as many as your pan can fit. I found that three at a time made it easier to flip. Flip when one side is brown.
5. When the latkes are golden brown and crispy on both sides, let them cool on a paper towel lined plate and serve immediately with toppings.We opted for a savory route last night, with flavored sour cream, Indian ketchup (soon to be covered) regular sour cream, and bacon hot sauce, quenching our thirsts with apple cider. It was so delicious.