How do you flatten a latke?

Find a frozen okonimiyaki packet.

Feel disheartened at the find of no green onion.

Chopped Garlic.

Sesame galore.

Crispier and more with all that oil.

Fry it a little lower and a little longer.

Doesn’t make sense.

Then you become a carpenter along the way, and the edges are always crispy.

And the garlic, somehow turns sweet.

L’chaim. 🫶🏼