In article >,
"W. Baker" > wrote:

> Here is an enormous list of latke recipes form the Jewish-food archive of
> a mail list I am on.
> http://www.jewishfood-list.com/recip...tke_index.html
>
> Most are for carby ones, but there are a number of vegetable ones, some
> with potato and som ewithout. In general, it is a good idea to salt adn
> drain the shreds like done for eggplant to remove some of the excess
> liquid. some can be baked rather than fried, but that involved using the
> oven, whic can be hot. Often people make a ton and can reheat in the
> oven. I would not reheat ina microwave as that would sog things up quite
> a bit and crispness is to be desired.
>
> I hope this helps. I have not tried the recipes so can't rcomment one in
> particular.
>
> Wendy

Thanks, Wendy. I'm pretty good at adapting recipes. I may make a bunch
with the a/c on this weekend and reheat in the toaster oven as needed.

Priscilla
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
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