The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 12, 2009
These were phenom! I had been looking for a latke recipe similar to this. I served mine with sour cream and applesauce on the side, I think they went best with the apple sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 7, 2009
Since the season is near, here's my updated tips from last year which makes them very fast to fry especially for a large group: 1. After shredding/grating, put them in salted boiling water for 3 minutes until you see the starch form on the surface 2. Drain and squeeze out all water using heavy paper towels 3. Similarly, squeeze out all water from chopped onions - you can make the cooked potatoes and raw onions a day ahead 4. Use self-rising flour to get a nice crust 5. Get mixture to right consistency by adding matzo meal until liquid not visible and they hold form when stirred 5. Flatten in fry pan with back of tablespoon to get consistent thickness
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Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Troy, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 3, 2009
Solid recipe, but I think it's better if you use a lot more onion than called for. I increased the onion to 1/3 cup for every 2 cups of potatoes.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Mason, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 28, 2008
A classic recipe missing only one key step. Boil the potatoes first; not completely. Just enough to remove the surface starch. This will eliminate the need to squeeze excess moisture out and produce a far better product.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 28, 2008
These are fantastic. I only added 1 tsp of salt instead of 1.5 tsp; very easy to make too!
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Cooking Level: Intermediate

Home Town: Kent, Ohio, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 24, 2008
Based on reviews, I used an entire small onion and only 2 eggs. They turned out perfectly. My fiance rated them a 10 out of 10, saying he could eat them everyday!
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meg
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Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 23, 2008
Very good recipe after incorporating the advice from other reviewers. I only added one egg and tripled the flour and amount of onions. I cooked these in olive oil instead of peanut oil. This was my first time making latkes and they came out perfect with the above changes!
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Cooking Level: Intermediate

Home Town: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 23, 2008
These were great. They came out really crunchy and we all munched on them quite happily. I took the suggestions from the others and used 1 egg for each 2 cups of potato. I used matzo ball mix instead of flour as suggested but found that the mixture required some extra flour on top of the matzo ball mix. I used vegetable oil instead of peanut and they were just great. THE BEST LATKES EVER!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 23, 2008
Even my mother liked them!!! And she wasn't sure she should turn over the holiday cooking over this year! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 22, 2008
I just rang the potatoes out with my hands, then set them on a paper towel and that worked fine for me. I also used extra onion. Just kept shaving till it looked about right! I am a beginner, and this turned out great! Everyone loved these with sour cream!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 21, 2008
I decided to grate the potatoes and onion. As far as the flour and egg, you really have to add a little at a time until you get the desired consistency. Oil temperature is probably the most important. Medium-High works best. If you don't have access to cheese cloth, try using a clean t-shirt you don't use anymore. It worked pretty well. Also, I was thinking of a dish to complement my latkes (in case they didn't come out so well), buy some sliced pastrami to roast up in a skillet, rye bread and mustard. Woo Hoo!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 19, 2008
I made these for the first time today and they were amazing! We made them for his class holiday party (a Jewish Preschool) and they were a huge hit. I was told they were the best out of all the classes! The only change I made was using 2 eggs instead of 3 and I did add a few dashes of white pepper. Excellent recipe thanks for sharing it!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 15, 2008
Great Job! Reminded me being back home again with my pops for Hanukkah. Don't forget the sour cream AND APPLESAUCE!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 30, 2008
awesome!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 2, 2008
Oooh! These were absolutely delicious. I've made latkes before, but these were heavenly. You must eat them while hot to get the full tasty experience. LOVE them with sour cream. 5 stars.
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Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 14, 2008
These were pretty good. I followed other suggestions and used the "simply potatoes" shredded hashbrowns. Certainly made this recipe easy and fast and I can't imagine it compromised the taste in any way. They are not frozen and no excess moisture to worry about. I loved the crunch! Others thought they lacked in flavor a bit - if I make again I would add some more spice. Chopped chives would be good I think.
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 1, 2008
These were OK. I used frozen shredded potatoes, I don't think I would use them again. It was a time saver but in the end I think it compromised the taste.
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Cooking Level: Intermediate

Home Town: Sharon, Massachusetts, USA
Living In: Norton, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 22, 2008
The whole family loved them! Used left over red potatoes from the night before, so they were already cooked. Just smooshed them up a bit with a masher!
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Cooking Level: Expert

Living In: Rockford, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 21, 2008
It is a reliable recipe; I added more onion and 1.5 egg. They were very easy to make but next time, I will add shredded carrot and pulsed fava beans to make it more nutritous.
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Cooking Level: Professional

Living In: Abu Dhabi, Abu Dhabi, United Arab Emirates

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 20, 2008
Yummy, but I did change a few things. Per others' suggestion, I cut down on the eggs. Then, I added garlic powder and sliced green onions. And I fried them in a super hot pan until very crispy. Everyone loved them! Sometimes, I like to add shredded Cheddar and crumbled bacon. Not true latkes that way but totally yummy. Unhealthy but ok if you just eat one!
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Cooking Level: Intermediate

Home Town: Anaheim, California, USA
Living In: Corona, California, USA

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