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Home Cooking

Mashed potato latkes? In the NYTimes today.

lastZZ | Dec 1, 201506:59 PM     21

http://www.nytimes.com/2015/12/02/din...

Never heard of the mashed version until today. Seems to me that the traditional recipe would have better-concentrated potato flavor due to the grating then squeezing out of water before frying. Yes, the NYT author bakes the potatoes before mashing which will drive out water from the victimized potatoes. But looks like overkill to me. In my youth I had to grate them sometimes and skinned my knuckles on the old wire style grater that looks like this https://goo.gl/uaY3wH Do people still use them?

Plus the trad latke version fried them in schmaltz, the MSG of European Jewish cooking

On Hanukkah, the Latke Road Less Traveled
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