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Potato Latkes

kept byJCBM

For the Potato Latkes:

1 lb. shredded potatoes, fresh or thawed freezer hash browns (about 4 cups)
1 cup chopped scallions, greens and whites
2 large eggs
1/3 cup cornmeal
1 tsp. salt
1/4 tsp. pepper
Oil for frying (Vegetable, Peanut, Grape Seed)

For the Jalapeño Dill Sauce:

1 cup sour cream
1 Tb. grated jalapeño
1 1/2 Tb. fresh chopped dill
Salt and Pepper



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