Fennel and potato latkes with lemon and chive aïoli from Fress: Bold Flavors from a Jewish Kitchen (page 162) by Emma Spitzer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lox; Salt beef

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Notes about this recipe

  • Yildiz100 on May 05, 2021

    Very good. (I didn't make the aioli.) I agree that the fennel didn't shine through but I would still use it if I happened to have it on hand. I reduced the salt but next time I think the full amount is ok.

  • joneshayley on April 18, 2020

    Good recipe for latkes but not enough fennel for it to shine through. I’d make this but omit the fennel- as an expensive veg it’s not adding anything that the seeds don’t. The texture is perfect and they cooked exactly as described

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