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[paxamicus AT earthlink.net]

Thanks for sharing. : ) I've done a similar thing with roasted heads  
of garlic, which when smeared on potatoes in any form is extremely  
yummy. When I do it raw like yours I've always thought of it as a  
vegetable dressing.

I've never fried a garlic sauce type batter, the latke reference makes  
it sound even yummier. I've baked the roasted version on potato skins,  
eggplant slices, etc, it gets crispy and delicious. Garlic is my  
favourite herb ever. : )

On Apr 4, 2008, at 10:12 PM, Don Bowen wrote:

> I even gave this Sonia's frying test. The sauce held together in the  
> frying
> pan, even as it started to sear and transform into some sadistic  
> latke.
>
> Here are the ingredients again in an easier to read format:
>
> -3 small russet potatoes
> -1 head of garlic (12-14 cloves)
> -1/3 cup of fresh lemon juice
> -1/2 tbsp. salt
> -1/2 cup canola oil