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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bigpnshr

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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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shellfish

Cooking Level: Expert

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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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KAZIEG

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Reviewed: Nov. 30, 2008

awesome!!

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foozyboy

Cooking Level: Intermediate

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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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Diana

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: San Francisco, California, USA

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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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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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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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BCMILLER

Cooking Level: Intermediate

Home Town: Sharon, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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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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Shellie Joy

Cooking Level: Expert

Living In: Rockford, Michigan, USA

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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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judithk1

Cooking Level: Professional

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

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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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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Jul. 18, 2008

Very good as is.

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Stacy G

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Sacramento, California, USA

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Reviewed: Jul. 14, 2008

Awesome potato pancakes! These held together perfectly and were crispy outside and tender and moist inside. I doubled this and used 4 good sized potatoes and about 1/4 of a sweet onion shredded finely. I did not double the eggs or salt. Fabulous! Served this with beef rouladen for a great German inspired meal.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 11, 2008

I LOVE LATKES!!!....and this recipe is perfect. I read up on the proper way to prepare them (on this site) and did 2 things different that I had not done before. Make sure as much water is out as possible (using a clean dish cloth as cheese cloth was nowhere to be found), and made sure the veg. oil was HOT (a little higher than mid point on my stove between med.and high. They came out perfect. Kept them on a paper towel on a cookie sheet (kept separate) in the oven at 225F when they came out of the skillet. HIGHLY RECOMMENDED - a rare 5*

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Jun. 11, 2008

Everyone like them, needs a bit more salt.

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macgral

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Reviewed: May 19, 2008

Delicious!!

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: May 5, 2008

i would agree with using less egg.. but it was very nice my kids loved it ..

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natasha

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Reviewed: Apr. 17, 2008

I just made this Latke last night. It was WAY TOO RUNNY. Too many eggs for this amount of potatoes. I squeezed a lot of liquid from these potatoes but 3 eggs are way too much. Egg pancakes with potato in it, not potato pancakes. Also WAY TOO SALTY. I don't think this is my preference, it was too salty that we were not able to finish these. I think 1 egg will be enough and half the amount of salt will be enough. I was very disappointed that this recipe is not as good as I expected.

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Yoko-san

Cooking Level: Expert

Living In: Lorton, Virginia, USA

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Reviewed: Apr. 13, 2008

I tried these on a whim and found them to be wonderful! Good for breakfast anytime or supper on a cold winter night. The only thing I did differently was use a little more onion.

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shirley473

Cooking Level: Expert

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Reviewed: Feb. 22, 2008

Excellent recipe and easy to make! I rang out some of the water from potatoes between shredding and it definitely helped cut back on potatoes oxidizing. Cut salt in half, may cut back even more next time.

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