Just in time for Hanukkah, the In Praise of Veg author shares her crispy, golden latkes recipe, in celebration of all things fried Alice Zaslavsky describes her parsnip and potato latkes as "like an edible plate", but the lacy, crunchy, deep-golden latkes are wonderful even on their own. Once topped with creme fraiche, dill, finely sliced pickled beet or smoked salmon (and roe, if you're feeling very fancy), they're more than worthy of a little reverence. Eating oily, fried foods is a tradition ...
Just in time for Hanukkah, the In Praise of Veg author shares her crispy, golden latkes recipe, in celebration of all things fried Alice Zaslavsky describes her parsnip and potato latkes as "like an edible plate", but the lacy, crunchy, deep-golden latkes are wonderful even on their own. Once topped with creme fraiche, dill, finely sliced pickled beet or smoked salmon (and roe, if you're feeling very fancy), they're more than worthy of a little reverence. Eating oily, fried foods is a tradition ...
Share this Article
Recommended