Serious Eats digs into pancakes around the world.
Welcome to Weekend Cook and Tell. Every Wednesday we scavenge the food sections of various national newspapers to come up with an idea for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
With the first night of Hanukkah upon us, we've got latkes on the brain. And after reading Melissa Clark's recipes for hors d'oeuvres-sized, creatively topped latkes in this week's New York Times we knew that this week's challenge had to have something to do with crisp, fried potato pancakes. In her article Clark pointed out that small latkes are a great base for canapés, a potato-y blank canvas that can be topped with any combination of ingredients from canapé and caviar to pomegranate seeds and Greek Yogurt.
For this week's challenge we want all of you to share your favorite potato pancake recipes. Do you set yours apart with creative toppings or perhaps know the secret to frying up the crispest latkes in town? Do make your pancakes out of mashed or grated potatoes? This week's challenge is guaranteed to be full of starchy goodness.
Show us photos of your potato masterpieces on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your best latke ideas, recipes, and experiences next Wednesday.