One explained that the bicarb created a larger surface area on the outside of the potato which the hot oil could cling to, adding more crisp to the outer layer. Others suggested parboiling ...
Little Latke has launched what it claims is 'the world’s first' shelf-stable potato latke crisps.
One explained that the bicarb created a larger surface area on the outside of the potato which the hot oil could cling to, ...
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