feat: add Potato Latkes. Fixes #811.

cook/breakfast/Potato Latkes.cook

@@ -0,0 +1,14 @@
+>> source: https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes
+>> serves: 36
+
+Using a #food processor{} with a coarse grating disc, grate the @Russet potatoes{2%large} and @onion{1%large}. Transfer the mixture to a clean #dishtowel{} and squeeze and wring out as much of the liquid as possible.
+
+Working quickly, transfer the mixture to a #large bowl{}. Add the @eggs{2}, @all-purpose flour{1/2%cup}, @salt{2%tsp}, @baking powder{1%tsp} and @pepper{1/2%tsp}, and mix until the flour is absorbed.
+
+In a medium #heavy-bottomed pan{} over medium-high heat, pour in about 1/4 inch of the @neutral oil{}. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches.
+
+Use a #spatula{} to flatten and shape the drops into discs.
+
+When the edges of the latkes are brown and crispy, about ~{5%minutes}, flip.
+
+Cook until the second side is deeply browned, about another ~{5%minutes}. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with @salt{} while still warm. Repeat with the remaining batter.

dictionary.txt

@@ -717,3 +717,5 @@ Chômeur
 Verdes
 tomatillos
 costco
+latkes
+Latkes

docs/breakfast/potato-latkes.md

@@ -0,0 +1,69 @@
+---
+comments: true
+tags:
+  - breakfast
+---
+# :potato: Potato Latkes
+
+![Potato Latkes][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 36 | 10 minutes |
+
+## :salt: Ingredients
+
+- :potato: 2 large Russet potatoes
+- :onion: 1 large onion
+- :egg: 2 eggs
+- :ear_of_rice: 0.5 cup all-purpose flour
+- :salt: 2 tsp salt
+- :dash: 1 tsp baking powder
+- :salt: 0.5 tsp pepper
+- :oil_drum: some neutral oil
+- :salt: some salt
+
+## :cooking: Cookware
+
+- 1 food processor
+- 1 dishtowel
+- 1 large bowl
+- 1 heavy-bottomed pan
+- 1 spatula
+
+## :pencil: Instructions
+
+### Step 1
+
+Using a food processor with a coarse grating disc, grate the Russet potatoes and onion. Transfer the mixture to a clean
+dishtowel and squeeze and wring out as much of the liquid as possible.
+
+### Step 2
+
+Working quickly, transfer the mixture to a large bowl. Add the eggs, all-purpose flour, salt, baking powder and pepper,
+and mix until the flour is absorbed.
+
+### Step 3
+
+In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the neutral oil. Once the oil is hot (a
+drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking
+in batches.
+
+### Step 4
+
+Use a spatula to flatten and shape the drops into discs.
+
+### Step 5
+
+When the edges of the latkes are brown and crispy, about 5 minutes, flip.
+
+### Step 6
+
+Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate
+to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
+
+## :link: Source
+
+- <https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes>
+
+[1]: <../assets/images/potato-latkes.jpg>

mkdocs.yml

@@ -124,6 +124,7 @@ nav:
       - Pan Boxty: breakfast/pan-boxty.md
       - Peanut Butter Overnight Oats: breakfast/peanut-butter-overnight-oats.md
       - Pillowy Soft Cinnamon Rolls: breakfast/pillowy-soft-cinnamon-rolls.md
+      - Potato Latkes: breakfast/potato-latkes.md
       - Powdered Sugar Doughnuts: breakfast/powdered-sugar-doughnuts.md
       - Pumpkin Muffins: breakfast/pumpkin-muffins.md
       - Queen Elizabeth II's Drop Scones: breakfast/queen-elizabeth-ii's-drop-scones.md