Reviewed: Dec. 16, 2008

My grandmother would grate the potato and onion by hand and squeeze through cheese cloth to remove much liquid (which she would reserve for making potato bread). This way, she used very little flour and had a high concentration of potato flavor. On Christmas Eve, we ate these delicious "placki" rolled up with sour cream, with apple sauce, or with baked beans.

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ga'chong

Living In: Sinajana, Sinajana, Guam

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Reviewed: Oct. 30, 2008

I thought it had a bit to much parsley in it but the lemon gave it a nice kick, good and crunchy, but i think I'll stick to my classic way of making potato pancakes :)

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momto2

Cooking Level: Intermediate

Living In: Cedar Park, Texas, USA

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Reviewed: Oct. 3, 2008

Very Good! I have never had potato pancakes but my sweetie requested them. He said they tasted just like his mothers. I did place the potatoes in a tea towel like someone else mentioned also omitted the parsley.

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Penny

Cooking Level: Expert

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Reviewed: May 25, 2008

these made my feel like an Old-Fashion Jew. My family loved them for hanakah.

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Poopie

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Reviewed: Apr. 20, 2008

This recipe was quick, easy and tasted excellant ( just like my mother's recipe). I did omit the parsley and pepper. Hint : using a food processor, do not grind it fine but chop to a grated texture.

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nykath

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Reviewed: Mar. 24, 2008

This was my first time making (or eating) potato pancakes and they turned out beautifully. I wasn't sure how to top them so we ate half with ketchup and the other half with a dollop of sour cream and a sprinkling of chives. (Excellent both ways.) Thanks for the recipe!

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Little One

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

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Reviewed: Dec. 18, 2007

I thought these were wonderful! This was my first attempt at potato pancakes so I wasn't sure what to expect. I made half with cheese and half without and greatly preferred the ones with cheese. I also waited until the end to do my seasoning. I will definitely make these again!

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cristib

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Reviewed: Dec. 11, 2007

Didn't like the parsley. I tried the recipe again without the parsley and it was good.

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Home Fry

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2007

i love this recipe! but i would leave out the pepper!

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stupid retarded peeps

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2007

These turned out really well. I think they lacked salt and maybe some flavoring but that is easily adjustable to taste. These are very easy to make and don't require a lot of time. My grandmother went crazy for them. I will make these again but add more salt and some extra spices.

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traci bakopoulos

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 28, 2007

These are good, fairly quick to make and use simple ingredients so it is a great weeknight side dish. Squeeze the shredded potatoes in a tea towel to extract as much water out of them as you can so they hold together better and splatter less when cooking.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Dec. 26, 2006

I tried this one for Christmas and it was a hit. I spiced it up a bit with some chopped jalopenas.

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JHWEBSTER1

Cooking Level: Expert

Home Town: Auburn, Alabama, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 12, 2006

I thought there was way too much pepper. I would use only 1/4 t next time. The parsley was fine, but I did add the cheddar cheese and it was good!

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SUZI1202

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Reviewed: Oct. 8, 2006

I cut back on the parsley, as I'm not a fan, I also added 1 cup cheddar cheese into the potatoes. My oldest son and finace couldn't get enough of them. I thought they were good for "something different" but will leave the parsley out altogether next time. I fried mine in a non-stick skillet with about 1/4" of oil and then baked them - great thing is it took the rest of my meal another hour and these weren't dry or overdone! Thanks for the great idea, I will make these again!

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