Thick and Creamy Potato Latkes
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Appears in Cook's Illustrated November/December 1997
A two-step technique for grating potatoes yields latkes that are crispy around the edges but still creamy in the center, with serious potato flavor.
Appears in Cook's Illustrated November/December 1997
A two-step technique for grating potatoes yields latkes that are crispy around the edges but still creamy in the center, with serious potato flavor.
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