Good Evening Chelsea fans,
Tonight we are looking at making Spud Latkes this tasty snack from north London is easy to overcome and gives a lasting pleasure. To make this twice a year traditional dish we need to use a spud from traditional sites across north London.
Take a handful of Spuds and subject them to intense heat until wilting, then when boiling point is achieved add the next three ingredients
Crush the flimsy spuds firmly making sure they do not get above their station and fry until truly well browned off on both sides. Best served with a terrible old penny pinching whine
or an Argentinian old soak
Viola! crushed north London spudular Latkes
Tonight we are looking at making Spud Latkes this tasty snack from north London is easy to overcome and gives a lasting pleasure. To make this twice a year traditional dish we need to use a spud from traditional sites across north London.
Take a handful of Spuds and subject them to intense heat until wilting, then when boiling point is achieved add the next three ingredients
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Crush the flimsy spuds firmly making sure they do not get above their station and fry until truly well browned off on both sides. Best served with a terrible old penny pinching whine
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or an Argentinian old soak
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Viola! crushed north London spudular Latkes
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. Does not matter how many times we mash them, it just gets better and better.