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Potato Latkes I
Reviews:
July 09, 2006

What I like to do with these is to grate the potatoes, as opposed to shredding. I find the texture much more appealing. More like a potato pancake, instead of a true latkes, but that's just my personal preference. For every 2 cups of grated potato, one egg is really a sufficient binder, and any more than that just makes them too heavy. I also use alot less salt, but that again is to taste. Instead of the flour, I have also found better results substituting matzoh ball mix, which contains baking soda and seasonings. They seem to come out lighter, and more flavorful this way. Don't forget to add the grated onion... it's an absolute must in my opinion, and here again, I add twice as much. And I personally have never bothered with the cheesecloth thing. As you lift out spoonfuls, the moisture simply seeps to the bottom of the bowl. No problem. Don't wait for Hannukah to enjoy these treats, and don't forget the applesauce (or sour cream.) Enjoy!

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