尼基·拉斯·费德曼（Niki Russ Federman）拉斯和女儿makes the tastiest, crispiest latkes with both scallions and onion. The shredded土豆洋葱首先被排干，然后与保留的淀粉糊，葱，发酵粉，蛋,更多的form the batter. That batter is then fried in batches until golden latkes form. After they've drained on paper towels, they're ready to eat. Have applesauce, sour cream, smoked salmon, and salmon roe on hand for serving.
我已经使用了几年了，因为它总是产生可靠可口的菜。今年由于某种原因，淀粉在丢弃液体后没有在碗的底部积聚。我添加了半汤匙土豆淀粉，它们出来了。我将我的食物处理器磨碎。亚搏电竞我首先将洋葱和土豆磨碎，以减少土豆的褐变。我将一半的土豆在路线刀片上磨碎，另一半放在细刀片上。结果是乳脂状的内饰，外边缘酥脆。
These are really good. Though I would suggest that if you are not making these during Passover, use regular flour. Mine fell apart when I used matzo meal and stuck together more with flour.
希望Bubbie在这里帮助