Latkes, Latkes, Latkes
by Mark Berch • December 3rd, 2007 1:44 PM
Category: Holidays
-Malayasian Latkes. (J.)
-Judy Bart Kancigor tells “the real secret of my very crisp latkes…Use a serving spoon to scoop up the batter (about 2 tablespoons per scoop), hold the spoon about 8 inches above the pan, and spill it all at once.” Full instructions and recipe, plus another for “Giant Stuffed Potato Latke Galette With Wild Mushrooms.” (Jewish Journal)
-A description of “the power latke,” which is too expensive to actually put on the menu (go to penultimate paragraph). (Forward)
What kind of potato is best for the latke? (J.)
Leave a Reply
You must be logged in to post a comment.
