I wish that this recipe gave exact amounts of salt, pepper, garlic, and onion powder. I only fried a little bit of the batter the first time I made these and I thought they were a bit bland, very much like latkes, as others have observed. When I added more salt, seasoning, and Romano to the batter, they were much better. Other changes I made were to use 1C flour and 1C cornmeal, only 1/2C milk, and I fried them in vegetable oil the second time which cooked more evenly than the shortening I used at first.
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