Start with making your schug. You can make it up to a week in advance! Use it like hot sauce on everything. In a food processor, combine jalapenos, cilantro, garlic, cumin, and cardamom. Add lemon juice and olive oil until you have a texture you like, I like it chunky. Season with salt to taste.

To make latkes, prepare a large bowl of ice water and set aside. Peel and shred your potatoes by hand or with a food processor. Place in the bowl of ice water and let sit for 10 minutes. Then, drain water through a sieve placed over another bowl. Let water sit so starch can settle to the bottom. Wring out potatoes with a cheesecloth or towel, removing all moisture. Drain water from bowl, reserving starch.

Mix potatoes, onion, garlic, egg, flour and salt together in a large bowl. Add in starch and mix that up.

Heat oil in a large pan over medium-high heat until the oil is hot.

Drop large spoonfuls of the potato mixture into the oil in batches, and flatten them down to form ½ inch patties. Brown on one side, about 2 minutes, and then flip and brown the other.

Place on paper towels to absorb any excess oil and sprinkle with more salt.

Serve hot with schug, labneh, pickles, Israeli salad, feta, hummus, eggs, etc. etc!