| | | My mom taught me how to make latkes. | | | How to shred starchy potatoes. How to use more onion than you'd think. How to add just enough flour for binding. How to fry from crispy to extra-crispy.
This is almost her recipe. Except, instead of potatoes, we're making a totally untraditional, very seasonal swap: asparagus.
|  | | Emma Laperruque | | Food Editor, Craves Latkes Year Round | | | | If you have a grater and a skillet, you can have these untraditional latkes. Just don't skip the squeezing step—it's a must for those crispy edges. | | | A good latke should be juuust greasy enough to leave a sheen on your fingertips. Enter: these everyday napkins that are never not on my dinner table. | | | | | | | | | Cheesy Fritters With Arugula Salad | | | | | | | | | | | Spaghetti With Charred Scallion Sauce | | | | | | | | | | | | | | Greek Yogurt Potato Salad | | | | | | | | | | | Asparagus With Soft-Boiled Eggs & Anchovy Bread Crumbs | | | | | | | | | | | | | |
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