Yield: Yields 8 latkes
Servings: 4 as a side dish
The potato mixture for these ultra-crispy latkes looks loose, but it stays together and forms a golden crust when it hits the hot oil. This recipe can easily be multiplied for a crowd.
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Really great! Don't make them too big because the centre doesn't quite cook enough when the outside is well browned. Used an old t-towel in place of cheesecloth. Also added a heaping tablespoon of flour as there didn't seem to be much gluten from the 1 large potato we used. Added an extra quarter cup,of chopped onion just because... fab!
I love latkes and this is the best recipe yet. The trick with the starch makes it perfect.
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