How to make potato latkes

A standard potato latke, you’ll’t go fallacious with these crispy scorching truffles. Serve with applesauce, bitter cream and chopped inexperienced onions! Blissful Hanukkah!


Recipe Summary test


  • 2 cups peeled and shredded potatoes
  • 1 tablespoon grated onion
  • Three eggs, overwhelmed
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons salt
  • ½ cup peanut oil for frying
  • Step 1

Place the potatoes in a cheesecloth and wring, extracting as rather a lot moisture as doable.

In a medium bowl stir the potatoes, onion, eggs, flour and salt collectively.

In an enormous heavy-bottomed skillet over medium-high heat, heat the oil until scorching. Place huge spoonfuls of the potato mixture into the current oil, pressing down on them to kind 1/4 to half of inch thick patties. Brown on one aspect, flip and brown on the alternative. Let drain on paper towels. Serve scorching!

Critiques ( 477 )

Most helpful constructive consider

These latkes have been so superior, an identical to my grandmother and mom used to make. I solely used 1 egg per 2 cups of potato. I used the meals processor’s huge grater blade and saved the grated potato in ice water until I had the entire elements inside the bowl after which squeezed the water out and added them. I used matzoh meal in its place of flour and I used about triple the grated onion. I fried them in vegetable oil. They’ve been good, nevertheless positively on the salty aspect. The mixture was a bit watery nevertheless it made no distinction in the end, there was liquid inside the bowl after I used to be carried out. I imagine the matzah meal was key. Subsequent time I’d use a lot much less salt.

Most helpful very important consider

okay, so latkes will not be for me, and they also definately aren’t for the boyfriend. whereas i would eat them, and they also weren’t harmful he merely couldn’t get by way of it i can be making him one factor later.

  • 5 star values:

These latkes have been so superior, an identical to my grandmother and mom used to make. I solely used 1 egg per 2 cups of potato. I used the meals processor’s huge grater blade and saved the grated potato in ice water until I had the entire elements inside the bowl after which squeezed the water out and added them. I used matzoh meal in its place of flour and I used about triple the grated onion. I fried them in vegetable oil. They’ve been good, nevertheless positively on the salty aspect. The mixture was a bit watery nevertheless it made no distinction in the end, there was liquid inside the bowl after I used to be carried out. I imagine the matzah meal was key. Subsequent time I’d use a lot much less salt.

This was a bit eggy for me. I am going to positively solely use 1 egg subsequent time. I select to have the flexibility to fashion the potato additional. Moreover, I study an article regarding the good latke and it said the simplest temperature is 350 ranges. I used my metallic thermometer to confirm it was that scorching sooner than I started and it made an enormous distinction. The cooked utterly. I’ve had them disintegrate sooner than thus far.

I made these for Easter/Passover and they also turned out good! I be mindful when my mom would make these, and he or she would always complain regarding the shredding of the potatoes, nevertheless it really wasn’t an enormous deal–in fact, it was type of satisfying. To keep up the potatoes from oxidizing, I’d ring out the water from the potatoes after every two thirds of a potato peeled with paper towels (on account of I didn’t have cheese material out there). Paper towels labored merely excellent. The sooner you ring out the potatoes after shredding, the a lot much less oxidation occurs. As quickly as rung out, they protect pretty properly. I moreover added additional onion. I was knowledgeable to be an actual latke, you make them small and thin, and prepare dinner dinner the heck out of them. The cooking took longer than the shredding, that’s for optimistic. Superb as leftovers, too.

This was AMAZING. I didnt have peanut oil so I used vegetable.

These have been really delicious! I doubled the onions and nonetheless wished additional. I’ll add additional subsequent time. I went with completely different reviewers and added garlic powder and solely used 1 egg per 2 cups of shredded potatoes. It was a bit on the salty aspect so subsequent time I’ll cut back the salt. Very simple to make – good recipe. thanks Rachel.

I’ve under no circumstances made Latkes sooner than nevertheless these have been a breeze! I used my meals processor (I do know..type of dishonest) and it was really easy. I moreover used olive oil in its place of peanut oil and they also nonetheless tasted good. Thanks Rachel!

I merely made these for brakfast and beloved them. I didn’t have an onion so used powdered onion and some garlic salt. The first time i made them to thick. The next batch i made thinner and they also have been additional crunchy and rather a lot higher. yum!

Really easy, however so tasty. I get out the meals processer and use the grating blade for the onions and potatoes, then squeeze the liquid out using a towel. My picky family even eats the applesauce and bitter cream served with them. I used chives in its place of inexperienced onions.

After making a ton of latkes, I’ve noticed just some points. 1. Don’t be too over zealous on draining out the liquid. The second time spherical I saved making an attempt to keep up the potatoes dry and you actually desire a excellent stability between liquid and dry portions or else your latkes isn’t going to maintain collectively. 2. Don’t squash them out too skinny. It appears to be like like 1/2inch (presumably barely a lot much less) is the correct prime to squash them to. Any a lot much less and you will be having a troublesome time flipping them. 3. In case you might be being stingy on the oil, guarantee that the oil is at bare minimal overlaying a millimeter layer on the underside or they will not brown properly! 4. 1 egg per 2 cups is PLENTY to keep up your latkes collectively. So heed the alternative reviewers on that advice! 5. For individuals who like your latkes a bit additional seasoned, attempt varied issues like together with garlic (or garlic powder) or some curry seasoning. I’d not advocate frying it in garlic olive oil. The garlic was overwhelming and I like garlic! 6. Last nevertheless not least, it actually works properly in case you substitute full wheat flour or matzo meal in its place of the all-purpose. Although I’d add that I found myself using a bit higher than known as for with the all-purpose.

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What is the secret to creating good latkes? We found that the starchier the potato, the crisper the latke. As for varieties, we examined baking potatoes (the starchiest), Yukon Golds, and boiling potatoes (the least starchy) and most well-liked the flavour of all of them. You presumably can merely double this recipe for a crowd.


Makes 12 to 16 latkes

Step 1

Preheat oven to 250°F.

Step 2

Peel potatoes and coarsely grate by hand, transferring to an enormous bowl of chilly water as grated. Soak potatoes 1 to 2 minutes after remaining batch is added to water, then drain properly in a colander.

Step 3

Unfold grated potatoes and onion on a kitchen towel and roll up jelly-roll trend. Twist towel tightly to wring out as rather a lot liquid as doable. Change potato mixture to a bowl and stir in egg and salt.

Step 4

Heat ¼ cup oil in a 12-inch nonstick skillet over fairly extreme heat until scorching nevertheless not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Cut back heat to cheap and prepare dinner dinner until undersides are browned, about 5 minutes. Flip latkes over and prepare dinner dinner until undersides are browned, about 5 minutes additional. Change to paper towels to empty and season with salt. Add additional oil to skillet as wished. Keep latkes warmth on a wire rack set in a shallow baking pan in oven.

·Latkes may be made as a lot as Eight hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.
·Grating the potatoes, soaking them briefly in water, after which squeezing out the liquid (as we've carried out proper right here) retains the batter from turning brown too shortly.

How would you worth Potato Latkes?

2 concepts: 1. Use ypur salad spinner to remove moisture from potatoes and onions. No mess: potato starch is easy to retrieve from rhe bowl;and you might mix the batter in tlte bowl. I moreover use the excellent shredding disc from my meals processor for the potatoes, to make them lacey, like these in your picture I exploit a little bit or no matzoh meal as a binder, nevertheless we hate doughy latkes.

To ensure that you crispy latkes, this could be a excellent recipe. To ensure that you additional of a potato pancake, then add flour or matzoh. Every methods are excellent, nevertheless our family under no circumstances used flour/matzoh binder and I wouldn’t have a latke another way- solely a matter of selection. Merely desires a bit additional elbow grease to remove the moisture with this mannequin.


I’ve under no circumstances had such good latkes. Using our really starchy Andean potatoes ("papa chola") may have carried out the trick, nevertheless the recipe might want to have moreover been good.

Horrible recipe. Maybe there is a method to make latkes with out flour, nevertheless this recipe really isn't going to get you there. As completely different reviewers stated, that’s merely hash browns, and olive oil is not going to be good for frying each on account of it smokes. I am moreover going to seek for a recipe that increased explains the best way to extract additional water from the mix though I did attempt. This was solely a pile of soaking moist shredded potato and onion. It doesn't preserve collectively and even fry properly. The tip final result was every burnt and underdone.

Hey, hey, hey of us saying these aren't latkes: there are two traditions to creating latkes — one has flour/ matzoh meal and the alternative doesn't. They're all latkes; they're merely utterly completely different. My mama made me these with out flour, and they also're the one ones that fashion just like the precise issue to me. By all means, make these with flour in case you select, nevertheless don't yuk our yum! My mama was as Jewish as anyone so please don't disrespect her, peeps. 🙂

San Francisco, CA

Positively desires some flour to bind! Moreover, make sure you're grating the potatoes excellent ample to prepare dinner dinner by way of. I used some garlic and onion powder and it added a pleasing style. Flaky salt to finish!

Good recipe for hash browns nevertheless not latkas. Potatoes should be flooring excellent with onion and likewise you need flour or matzo meal to bind. Horrible recipe.

@SAS11 You may save additional people out of your hazard warning by having people give up espresso and fries. The FDA would not advocate deleting acrylamide out of your consuming routine, nevertheless consuming a properly balanced consuming routine! These are very tasty whether or not or not or not they’re exact latkes.

Seattle WA/Winona MN

@SAS11 You may save additional people out of your hazard warning by having people give up espresso and fries. The FDA would not advocate deleting acrylamide out of your consuming routine, nevertheless consuming a properly balanced consuming routine! These are very tasty whether or not or not or not they’re exact latkes.

Seattle WA/Winona MN

As others have said, this is not a latke recipe. It need each flour or matzo meal to hold the patties collectively. Olive oil has a low smoke stage (one factor the recipe author should know); use sunflower or one different oil with a extreme smoke stage for frying. An extra very important issue about white potatoes, they comprise acrylamide compounds, which can be toxic. (look it up in case you don't think about me). Soak the grated potatoes at least 30 minutes, then rinse properly to remove as rather a lot acrylamide as doable. Zay gezunt.

I am very acquainted with this recipe, my mommy made potato pancakes, from leftover mashed potatoes. So good, added to the mash is an egg(overwhelmed); flour; S&P, chopped onions; then fried in a (non-stick) fry pan. we didn’t have the non-stick inside the day nevertheless ultimately they always turned out improbable! Served with applesauce &/or bitter cream! I’m not being exact proper right here as a great deal of this have to be eye balled, accordingly the amount of mash, all people’s fashion varies. I’ve under no circumstances had a fail, have been making these for a few years, bon appétit

Yeah these suck. They fashion like Hash browns. I TURNED MY OVEN ON and nearly BURNED MY HOUSE DOWN! Please restore that error!

I've been making latkes for at least remaining 50 years and realized from my mom and father after I used to be rising up in Poland. This recipe has under no circumstances even been near any latkes. It could make respectable hash browns.

I study every phrase on proper right here rigorously as I do with every recipe. I study the evaluations moreover and swap to the problems I imagine my family would love inside the reciepes the knowledge people give .I tryed these little potatoe patties and they also have been delious my family loves them I did use the matzo and loads of onion on account of have been onion lovers I moreover put up to date chives in mine and a bit little little bit of parsley flakes for current .As quickly as made I refrigerated mine a half an hour to company them after which used peanut oil to dry them in. I served them with a small sirlone steak for each and stewed apples aspect dish and topped the potate truffles with a dab of bitter cream and warmth bread .Yummo Tks rather a lot for the knowledge lady's 💜 my dinner was Superior after I adjusted to my family's likens. God bless love this recipe I'll be making them as soon as extra this week double tripple batch for freezing leftovers and presumably a pinch of garlic salt in my patties subsequent time 🙂

Niki Russ Federman of Russ & Daughters makes the tastiest, crispiest latkes with every scallions and onion. The shredded potatoes and onion are first drained after which blended with reserved starchy paste, scallions, matzo meal, eggs, and further to kind the batter. That batter is then fried in batches until golden latkes kind. After they’ve drained on paper towels, they’re capable of eat. Have applesauce, bitter cream, smoked salmon, and salmon roe out there for serving.


Recipe Summary


  • 2 half of kilos baking potatoes, peeled and coarsely shredded on a area grater
  • 1 medium onion, coarsely shredded on a area grater
  • 2 huge eggs, overwhelmed
  • half of cup finely chopped scallions
  • 1/4 cup matzo meal
  • Three tablespoons unsalted butter, melted and cooled barely
  • 2 teaspoons kosher salt
  • half of teaspoon black pepper
  • half of teaspoon baking powder
  • Vegetable oil, for frying
  • Applesauce, bitter cream, smoked salmon and salmon roe, for serving
  • Step 1

In a colander set over an enormous bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to a few minutes, then pour off the liquid inside the bowl, leaving the starchy paste on the bottom. Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper and baking powder; mix properly.

In an enormous skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten barely with a spatula. Fry the latkes over fairly extreme heat, turning as quickly as, until golden and crisp, 5 to 7 minutes. Change the latkes to paper towels to empty, then swap to a platter. Repeat to make the remaining latkes, together with additional oil to the skillet as wished. Serve with applesauce, bitter cream, smoked salmon and salmon roe.

Make Ahead

The latkes could possibly be fried early inside the day; recrisp on a baking sheet in a 350° oven.

Urged Pairing

Salty, crispy fried meals like latkes are made even increased when paired with glowing wine–each Champagne, identical to the NV Nicolas Feuillatte Brut Réserve, or one factor additional fairly priced, identical to the NV Vilarnau Brut Cava from Spain.

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Simple Potato Latkes, typically referred to as “potato pancakes” host a crunchy exterior, with a creamy potato and onion inside. A traditional Hanukkah dish made with a handful of kitchen and pantry staple elements!

These simple potato latkes are traditionally served on Hanukkah, nevertheless are so tasty – you might make them anytime you want! With my foolproof recipe you’ll be having enjoyable with these delicious fried potato pancakes in a short time.

Made with solely a handful of kitchen staple elements, these latkes are crunchy when you chew into them, revealing a creamy potato and onion packed coronary heart. The beauty of this dish is how simple they’re to make and they also’re near incapability to fashion harmful! I suggest, how are you going to go fallacious with fried potatoes?

What’s a latke?

Latkes are pan-fried bites of deliciousness! Or in technical kind, potato pancakes. Constituted of grated potatoes and onion, an egg, and breadcrumbs these infants have a crispy exterior and a lightweight, creamy inside – which makes them utterly to die for!


Keep scrolling all the best way right down to the printable recipe card for FULL ingredient portions and instructions or click on on the “Soar to Recipe” button on the excessive of the online web page!

  • Potatoes – comparable to Russet, shredded.
  • Onion – small (or half of huge), shredded!
  • Egg – Big.
  • Breadcrumbs – I used unseasoned Panko breadcrumbs, widespread unseasoned breadcrumbs work too.
  • Salt & Pepper – To fashion.
  • Canola Oil – For frying! Any vegetable oil should be excellent.

Learn how to make simple potato latkes

  1. Take away the Liquid: Place about 4 paper towels folded in half over a medium measurement bowl and add the potatoes and onions. It is best to use a cheesecloth as properly. Accumulate the corners of the paper towels up and squeeze as a variety of the liquid out of the potatoes and onion as doable.
  2. Mix: Change the potatoes and onion to a distinct bowl. Add inside the egg, breadcrumbs, salt and pepper. Mix each half properly and set the batter aside whereas the oil heats up.
  3. Prepare dinner dinner: Add the oil to an enormous skillet and heat it over medium-high heat. Using a 1/4 cup measuring cup, scoop the mix onto a flat spatula and flatten it collectively along with your fingers to kind a patty. Change this to the skillet and repeat until the skillet is full, nevertheless don’t overcrowd. Prepare dinner dinner about 4 to 5 minutes per aspect, or until golden brown. Alter heat if obligatory. Repeat with remaining latkes.
  4. Finish: Change the cooked latkes to a paper-towel lined plate plate. Finish cooking the rest of the latkes.
  5. Serve: Serve with bitter cream or applesauce and experience.

Ideas and strategies

  • Cast Iron! – Cast iron skillets are the simplest software program for frying on account of they distribute heat additional evenly; and even increased, they protect heat! Because of this reality, your oil temperature isn’t going to drop too low after you add each latke. Non-stick skillets work as properly.
  • Make sure that your oil is scorching! – If the oil is on the suitable temperature, the latkes should be carried out contained in the given fluctuate of time stated above. You want them to retain the savory style of the oil, nevertheless not the greasiness.
  • Resolve the suitable potatoes! – I chosen Russets, on account of they’re extreme in starch and have additional of a dry, mealy texture. This really aids inside the serving to crisp up the latkes on account of the dryness of the potato is partially accountable for creating that crispy texture.

What to serve collectively along with your latkes

Personally, it is necessary to serve your latkes with an enormous dollop of bitter cream! Latkes are traditionally served with bitter cream or get this, applesauce! Don’t knock it ’till you attempt it! The savory latke paired with a contact of cool, tangy bitter cream combined with the fragile sweetness of applesauce is a style combination like no completely different.

Make ahead

Latkes are best made and served right away. In case you might be in a pinch for time, they’re typically fried and saved warmth in a 200°F oven for as a lot as 30 minutes earlier to serving!


Refrigerate leftovers in an airtight container for 3-5 days.


To reheat your lakes, place them in a 300°F oven for 5 to 10 minutes or until crisp.

Our deli-style potato latkes recipe is made inside the meals processor! They’re crispy on the pores and skin and creamy on the inside. Serve scorching with a great deal of bitter cream and applesauce!

Merely Recipes / Alison Bickel

Latkes, which can be splendidly crisp potato pancakes, are the specialty of the Jewish trip Hanukkah. Nonetheless it's actually the oil, not the potatoes, that is necessary for the holiday. Because the story goes, historic Jews used the small amount of oil they wanted to rededicate their Temple in Jerusalem and the oil lasted for eight days, which is why Jews mild candles for eight nights.

Yearly, my dad would fry latkes (pronounced LOT-kuz) in a skillet of scorching oil, nevertheless it bothered him that his batter of grated potatoes would flip gray so shortly from publicity to the air. So he decided to offer you a higher latke recipe.

Video: Learn how to Make Potato Latkes

Potato Latkes

The Secret to Crispy Latkes

My father was an engineer with chemist envy, and there wasn't one thing he couldn't work out with a bit trial and error, so he decided to unravel this latke draw back as quickly as and for all. He tried many points by means of the years, along with grating the potatoes by hand proper right into a bowl of grated onions. Nonetheless when the meals processor bought right here alongside, he found his decision.

He lastly settled on this technique:

  1. He would mix the entire raw potatoes along with some onion in a meals processor until the mix was very simple and pulpy. He already knew that onion helped protect the potatoes from graying; this labored even increased.
  2. Then he would wrap the potato-onion mixture in a kitchen towel and squeeze out as rather a lot moisture as he would possibly to make the mix as dry as doable—this helps the latkes crisp.
  3. Then he added eggs, flour, and seasonings, and shortly fried the latkes.

These fried latkes are additional like latkes you get at Jewish delis, probably on account of these places moreover usually use this system. They seem to be a bit like mashed potatoes in texture, nevertheless with a crispy exterior.

Merely Recipes / Sheryl Julian

Merely Recipes / Sheryl Julian

Which Potatoes Work Best for Latkes

In our many latke-making adventures, we found that russets work best on account of they're the starchiest potato and obtainable at every market, massive and small.

Ideas for the Best Potato Latkes

To at present, I nonetheless make latkes using his method, with just a few small modifications.

  • I squeeze the potato-onion mixture in cheesecloth in its place of a kitchen towel, since you’ll merely discard the cheesecloth afterwards. (It’s rather a lot easier.)
  • I moreover add one hand-grated potato to the mix. This supplies some attention-grabbing texture to the in another case simple and creamy latkes, and I like the combination.
  • Submerge peeled potatoes in water until you're ready to utilize them, after which after you've squeezed the potato-onion mixture inside the cheesecloth, go away it bundled up inside the cheesecloth until you're ready to mix the last word latke batter.
  • Some cooks make or buy schmaltz, which is rendered rooster fat, and use it to fry latkes. It actually works notably properly and supplies a selected fashion to the potato pancakes. Vegetarians, the truth is, select oil.
  • You solely desire a skinny layer of oil inside the pan to fry the latkes, nevertheless it have to be extremely regarded. Uncertain if it’s scorching ample? A crust of bread should brown in 10 seconds. Add the latke batter by the spoonful and let the bottoms brown correctly sooner than turning them.

Merely Recipes / Alison Bickel

Methods for Serving Latkes

I want to serve latkes in batches as they arrive off the vary, whereas scorching. For individuals who'd fairly serve them , place a baking sheet inside the oven and heat the oven to 250°F. Change the cooked latkes to the baking sheet to keep up them warmth until you're capable of serve.

Every latke-loving family has tales about all people standing throughout the kitchen pestering the prepare dinner dinner for bites of scorching, crisp pancakes, not prepared for them to sit back. Don’t ship them away. It’s the simplest strategy to eat latkes!

Add a bowl of bitter cream for dipping, and some applesauce too, in case you want. Transfer the napkins!

Storing and Freezing Latkes

Latkes will protect inside the fridge for 5 days. Merely wrap them in foil and reheat in a single layer on a rimmed baking sheet, uncovered, in a 375°F oven for 10 to 15 minutes.

Latkes will freeze properly for one month, wrapped in foil and tucked inside a ziptop freezer bag. Reheat with out defrosting in a 375°F oven on a rimmed baking sheet in a single layer, coated loosely, for 10 minutes. Uncover and proceed reheating for 10 minutes additional, or until scorching all by means of.

Additional Hanukkah Specialties

Merely Recipes / Alison Bickel

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Potato Latkes


  • 1 half of kilos russet potatoes (Three to 4 medium potatoes)
  • half of medium onion
  • 2 tablespoons all-purpose flour
  • 2 huge eggs
  • 1 teaspoon salt
  • half of teaspoon black pepper
  • About 1/4 cup canola oil, or additional if wished
  • 1 cup bitter cream, for serving


Peel the potatoes and place them in a bowl of chilly water until wished (this helps forestall graying as properly). Chop Three of the potatoes and the onion into 1-inch chunks; go away the ultimate potato inside the water.

Inside the bowl of a meals processor, combine the chopped potatoes and onion. Pulse the mix until it varieties a pulp-like puree, scraping down the edges of the work bowl a couple of occasions.

Merely Recipes / Sheryl Julian

Merely Recipes / Sheryl Julian

Fold an enormous sq. of cheesecloth on itself until you might have 4 layers and a roughly 12-inch sq.. Line a colander with the cheesecloth. Tip the potato-onion mixture into the colander.

Accumulate the corners of the cheesecloth throughout the potato-onion mixture and begin twisting. Keep twisting the best and squeezing the ball of potatoes and onions collectively along with your palms to squeeze out as rather a lot liquid as doable (you would possibly stand as much as a cup of liquid). Go away the potato mixture inside the material as quickly as squeezed to cut back publicity to air (which can start to flip the potatoes gray).

Merely Recipes / Sheryl Julian

Merely Recipes / Sheryl Julian

On the coarse aspect of a area grater, grate the potato.

Change the potato mixture from the cheesecloth to a bowl. Add the grated potato, flour, eggs, salt, and pepper. Stir properly.

Merely Recipes / Sheryl Julian

In an enormous cast iron or non-stick skillet, heat the oil over medium heat. When it is shimmering (a crust of bread will brown in 10 seconds), add huge, generous spoonfuls of the batter to the pan (about 1/4 cup of batter) — you may probably slot in 4 or 5 mounds. Use the underside of the spoon to flatten the mounds.

Prepare dinner dinner for Three minutes, or until brown on the underside. Flip and prepare dinner dinner until the alternative aspect might be browned, about Three minutes additional.

Change to a plate lined with paper towels and briefly drain them of any additional grease. Proceed cooking the rest of the latkes in batches, together with additional oil to the pan as wished.

Merely Recipes / Sheryl Julian

Merely Recipes / Sheryl Julian

Serve immediately whereas scorching, with bitter cream or applesauce, or swap to a baking sheet and protect warmth in 250°F oven until capable of serve.