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Latkes from Jerusalem (page 92) by Yotam Ottolenghi and Sami Tamimi

  • chives
  • potatoes
  • sunflower oil
  • parsnips
  • egg whites

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Notes about this recipe

  • Ladyredspecs on February 21, 2018

    A recipe that's simple to follow but despite using good quality ingredients the result tasted of neither potato or parsnip. Just a fritter

  • annapanna on August 30, 2013

    I used only oil for frying, otherwise followed the recipe to the letter. They turned out perfect, just like the picture. Lovely!

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