Recipe: Waffle House-Style Latkes

These latkes were never a club staple. However, looking back on the evening of the latke incident. I wanted to use it to sum up the club. The whole journey. And Somewhere between traditional Jewish comfort and the greasy-soul magic of Waffle House hashbrowns I found it.

These are hot, messy, indulgent, and perfect at midnight—just like the club.

Ingredients:

• 4 large russet potatoes, peeled and shredded

• 1 medium onion, finely grated

• 2 large eggs, beaten

• 1/4 cup all-purpose flour (or matzo meal if you’re a purist)

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• A pinch of smoked paprika

• Neutral oil, for frying

• Optional: applesauce and sour cream—or both mixed together, no judgment (that's a lie).

Instructions:

1. Grate, Rinse, Drain:
   Grate potatoes and onion. Rinse the potatoes in cold water to remove starch.
   Drain well, then wring out every drop using a clean towel. This is the key to crisp.

2. Mix It Up:
   Combine potatoes, onion, eggs, flour, salt, pepper, and paprika.
   It should barely hold together—if it’s too wet, add more flour. If it’s too dry, maybe this just isn’t your latke night. =D

3. Heat the Skillet:
   Pour 1/4 inch of oil into a cast-iron skillet and heat until a shred of potato sizzles instantly.

4. Fry Like You Mean It:
   Scoop 1/4 cup of the mixture, press it into a thin patty, and gently drop it in the oil.
   Fry 3–4 minutes per side until golden, crunchy, and audibly crispy.

5. Drain and Devour:
   Rest on paper towels, salt immediately, serve hot. Add applesauce, sour cream, or both.

Like the club itself, these latkes are a blend of comfort, mess, and rebellion. They’re the kind of food you eat surrounded by friends, post-show, while rehashing the nights events.

They’re not just food.
They’re a memory.
A reminder of the nights that didn’t go according to plan—and how those were often the ones that mattered most.