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The world of fermentation.
By Lior Lev Sercarz - Friend of Milk Street
"I grew up eating greasy latkes in Israel and since then have tried many variations, including the domestic version with apple sauce, etc. Something about the grating and splattering while cooking always bothered me. This latke recipe is inspired by India chickpea fritters and traditional potato pancakes. You can season it however you want and topping options are, of course, endless." - Lior Lev Sercarz
Labne and smoked salmon - spread some labne on the latke, top with smoked salmon and sprinkle on some Coquelicot N24
Apple and mustard - spread a thin layer of Dijon mustard on top of the latkes. Top with thinly sliced apple "sticks" and season with Smoked Salt N18
Tahina Jalapeño - spread some tahina sauce on top of the latkes and top with pickled jalapeño and Izak N37
grams (about ⅓ cup) white onion
grams (about 1 heaping cup) peeled yukon gold potatoes, diced
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