photo taken by Joey Rozier, on December 4, 2010, CC licensing
At the Sunday organic market in Paris, they don't call them latkes-they say galettes à l'oignon-but trust me, they are latkes. To make them, follow the above recipe, but increase the onion to ¾ pound, replace matzoh meal with about 2 tablespoons or so of grated cheese (such as Parmesan), and decrease salt if necessary, according to saltiness of cheese. Before serving, sprinkle with sea salt.
Sephardic or Askhenazi