During my restaurant-owning years, just before Hanukah, I would offer a special catering menu to my friends and temple congregants to pre-order latkes. Along with the latkes we offered the traditional sides, smoked salmon dip, and my infamous chopped liver mousse. After I sold my last restaurant, the tradition continued even though making over 30 dozen latkes in your home kitchen has challenges. While my seasonal sale isn't available anymore, this recipe is an opportunity for you to make them yourself. Good luck making them as good as me!