Ferment-forward latkes from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 400) by Kirsten K. Shockey and Christopher Shockey
- unbleached all-purpose flour
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potatoes
- Show all ingredients...
- Serves : 2 as main or 4 as starter
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EYB Comments
Can substitute coconut oil for peanut oil; and any green's-based ferment or the "Kimchi" recipe on P182 for kimchi.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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