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« Who's who, pasta style | Main | Panmarino »

November 17, 2003



oohhh, i'm touched. thanks for the recipe. looks great. :) have to try it out one day.

is it hard to grate the potatoe? or do i have to boil it first to soften it up a bit.


The potatos are easy to grate and don't need to be cooked, you just have to be carefull when you reach the end... I grate my fingers almost every time :-))


oh you just have to love latkes!!! i am going to make me some as well.... mmm mmm mmmm

Phil Werntz

Don't par-boil the potatoes--it diminishes the texture--hand-grating is good---the addition of a grated knuckle or two merely adds to the overall flavor!

What I'M interested in is the name of the preservative which can be added to keep the potato batter from turning black, especially if a larger quantity is desired. I know such a substance exists, but what is it called, and where can it be purchases in quantities smaller than that required for the entire Russian Army?

p.s. I have found that using Bisquick instead of flour as a binder results in a better product.

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