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Latkes
- Difficulty
Medium
By Paul Levy
Published 1992
Method
I am very reluctant to give quantities for potato pancakes. Everything depends on the potatoes, and it is quite impossible to say what quantity of liquid any potato will give off when it is grated — even if you know the variety. None of the dozen or so recipes I’ve consulted even says whether a waxy or a floury potato is preferable. At least in America the all-purpose Idaho potato relieves the
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