[If you want to fry other stuff, that is your own look-out. I wholeheartedly approve of deep-fat and mega-fryolaters. Or cauldrons of super-heated peanut oil on the Weber out behind the garage. And I keenly look forward to reading about your house in the newspaper. Go for it.
Just don't do tofurky - it tastes like crap no matter what.]
One and a half pounds of potato (about four regular baking potatoes), peeled.
One large onion, peeled.
Half a dozen sprigs parsley, very finely minced.
Two TBS flour (preferably potato flour, but regular will do).
Grate potatoes and onions with a quick hand, squeeze out excess moisture in a sieve or doubled cheesecloth, and mix all ingredients together.
Heat some oil in a frypan, spoon in a couple of mounds of the latke batter, and flatten with a spatula or the back of the spoon. Fry crispy on one side, turn over and do the other. Drain on papertowels on a heated plate.
Do not make the latkes too thick - they will not cook through before turning too dark.
Do not make latkes too large - they will not hold together well.
Do not use olive oil - it has too low a burning temperature.
Serve with homemade applesauce: peel and slice some crisp apples, put in an enamel pan with a dash of calvados, a squeeze of lemon, a little sugar, and a pinch of Ceylon cinnamon. Cook on low till the apples can be broken up with a fork.
Or serve with Dilled Sour Cream: mix half a cup sour cream, one tablespoon finely snipped fresh dill, a few drops lemon juice, and a pinch of salt.
Drained yoghurt can be substituted for the sour cream.
Blackstrap molasses or Dutch appel stroop (thick stroppy apple syrup) are, though odd, also good. For homemade appel stroop simmer down some concentrated apple juice (some sugar and a squeeze of lemon juice optionally added) till thick and gluggy.
This is a reposting of my recipe from here:
I also provide recipes for bemuelos (sfganios), olliebollen (oil balls), and appel flappen (apple beignets) in that post.