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Can any fried latke recipe be converted to an oven-baked recipe? Maybe some time under the broiler to brown them?
Leslie Jonath, writer-editor at Chronicle Books and annual latke-party-thrower, has learned all she knows from her mother and grandmother. She shares some Jonath family secrets (controversy alert: food processor! wringing water!). Her latke recipe is adapted from Marlene Sorosky’s version in Fast & Festive Meals for the Jewish Holidays.
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