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Try our take on latkes for Passover

Staff, America's Test Kitchen on

A two-step technique for grating potatoes yields latkes that are crispy around the edges but still creamy in the center, with serious potato flavor.

Thick and Creamy Potato Latkes

Makes approximately 14 3-inch pancakes

2 pounds Yukon Gold potatoes or russet potatoes, peeled

1 medium yellow onion peeled and cut into eighths

1 large egg

 

4 medium scallions white and green parts, minced

3 tablespoons minced fresh parsley leaves

2 tablespoons matzo meal (optional)

1 1/2 teaspoons table salt

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