A Festival of Latkes

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8 thoughts on “A Festival of Latkes

  1. It SERIOUSLY is important to squeeze the moisture out of the potatoes. We often salt the grated potatoes, let them sit a bit and THEN squeeze through a cheesecloth – hard. This prevents the insides from being soggy (also works well when you’re making hash browns).

  2. OMG, these all sound delicious, Nirit! I have to try them! Tomorrow I’m making the apple-potato version from Melissa Stewart, with cinnamon sour cream. Perhaps I should post?

    I love these, though…treats for all year round!

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