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. 🫶🏼
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