Recipe by Rachel
"A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!"
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peeled and shredded potatoes
1 1/2 teaspoons
peanut oil for frying
What I like to do with these is to grate the potatoes, as opposed to shredding. I find the texture much more appealing. More like a potato pancake, instead of a true latkes, but that's just my personal preference. For every 2 cups of grated potato, one egg is really a sufficient binder, and any more than that just makes them too heavy. I also use alot less salt, but that again is to taste. Instead of the flour, I have also found better results substituting matzoh ball mix, which contains baking soda and seasonings. They seem to come out lighter, and more flavorful this way. Don't forget to add the grated onion... it's an absolute must in my opinion, and here again, I add twice as much. And I personally have never bothered with the cheesecloth thing. As you lift out spoonfuls, the moisture simply seeps to the bottom of the bowl. No problem. Don't wait for Hannukah to enjoy these treats, and don't forget the applesauce (or sour cream.) Enjoy!
ok, so latkes might not be for me, and they definately aren't for the boyfriend. while i could eat them, and they weren't bad he just couldn't get through it i'll be making him something later.
I love making Latkes the easy way!! I use the Simply Potatoes already grated! They make wonderful and delicious Latkes!!
These latkes were so awesome, just like my grandmother and mom used to make. I only used 1 egg per 2 cups of potato. I used the food processor's large grater blade and kept the grated potato in ice water until I had all the ingredients in the bowl and then squeezed the water out and added them. I used matzoh meal instead of flour and I used about triple the grated onion. I fried them in vegetable oil. They were great, but definitely on the salty side. The mixture was a little watery but it made no difference in the end, there was liquid in the bowl when I was done. I think the matzah meal was key. Next time I would use less salt.
This was a bit eggy for me. I will definitely only use 1 egg next time. I prefer to be able to taste the potato more. Also, I read an article about the perfect latke and it said the best temperature is 350 degrees. I used my metal thermometer to make sure it was that hot before I started and it made a big difference. The cooked perfectly. I have had them fall apart before in the past.
I made these for Easter/Passover and they turned out great! I remember when my mom would make these, and she would always complain about the shredding of the potatoes, but it really wasn't a big deal--in fact, it was kind of fun. To keep the potatoes from oxidizing, I would ring out the water from the potatoes after every two thirds of a potato peeled with paper towels (because I didn't have cheese cloth on hand). Paper towels worked just fine. The sooner you ring out the potatoes after shredding, the less oxidation occurs. Once rung out, they keep pretty well. I also added extra onion. I was told to be a true latke, you make them small and thin, and cook the heck out of them. The cooking took longer than the shredding, that's for sure. Excellent as leftovers, too.
This was AMAZING. I didnt have peanut oil so I used vegetable.
These were really delicious! I doubled the onions and still needed more...I'll add more next time. I went with other reviewers and added garlic powder and only used 1 egg per 2 cups of shredded potatoes. It was a bit on the salty side so next time I'll reduce the salt. Very easy to make - great recipe...thanks Rachel!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Latkes I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 40
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