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By Hey Jude
Added January 29, 2004 | Recipe #82423
Showing 1-3 of 3
on January 21, 2010
Absoloutly addictive! I fried in veg oil then switched to salt-free Becel for the second batch both were delicious.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #329753
on December 26, 2006
on June 07, 2006
These are wonderfully different and savory dispite the sugars in the recipe. For dietary reasons I used egg substitute and chose to bake them at high heat using Chias method for her baked potatoe latkes, and they turned out nice and crisp on the outside. I served with South American Flank Steak #170400 and they paired well. Next time I think I might add a bit of minced onion to the mixture. I can only imagine how good these are fried. Thank you Hey Jude for sharing the recipe. Its one I'll be making again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (831 g)
Servings Per Recipe: 1