Reviewed: Dec. 14, 2007

This was my first time making latkes, and I am not Jewish - here is a beginners tip - make sure the oil is hot enough to cook them quickly - my latkes got substantially better as I went along, so there is a definate learning curve.

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Pat Howard 1

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Reviewed: Dec. 11, 2007

these were very good but EXTREMELY salty...half the salt and you'd get 5 stars!

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deb

Cooking Level: Expert

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Reviewed: Dec. 10, 2007

my oil was not hot enough so they were greasy. I added fresh onion and they tasted great!!!

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BRICKS2721

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Reviewed: Dec. 9, 2007

Excellent recipe! Our latkes turned out wonderful and very tasty!

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KERRIHOOK

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Reviewed: Dec. 9, 2007

Wow these were great and pretty easy to make. I fried mine in vegetable oil and they turned out great. Make sure to sprinkle with salt while they are still hot!

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Sara Jane

Cooking Level: Intermediate

Living In: Palm Springs, California, USA

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Reviewed: Dec. 8, 2007

Yum! Very good. I used a food processer to shred the potato and onion. I also used Matzo Meal instead of flour.

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mrsjenwest

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2007

I tripled the recipe and used fewer eggs more onion and a combination of flour and bread crumbs to thicken. I used much less oil, just a medium film across a non-stick skillet. I made half the batch and they were so blah. I then added crumbled feta, fresh dill and a couple of shakes of Tabasco. The second batch was much improved, but I wouldn't serve them with applesauce!

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yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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Reviewed: Dec. 5, 2007

I didn't care for this recipe at all. There was far too much egg for my liking which really made the texture nasty, and there wasn't nearly enough onion. Halfway through, we added more onion, more salt and some cheddar cheese to the remaining batter but there was still way too much egg. The whole recipe was just missing something. Sorry.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Dec. 4, 2007

I found this recipe to be very easy, and quite delicious! Since I grated my potatoes, as opposed to shredding them, the consistency of my latkes turned out to be more like real pancakes, rather than the crispy latkes shown in the picture, but I think I prefer them that way. Mmmmmm...fluffy potato goodness.

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Mary Jean

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Reviewed: Dec. 4, 2007

Used 2 eggs instead of 3, 2 was plenty, also added a tsp. of Greek seasoning mix because I was out of salt. Delicious!

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JenF

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Spring Arbor, Michigan, USA

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Reviewed: Dec. 4, 2007

I gave this 4 stars because of all of the modifications. This is what I did, and after 3 attempts, found the perfect proportions. 7-8 cups of SWEET potatoes, 1/2 FINELY grated onion, 5 eggs, 1 cup italian seasoning bread crumbs, and salt to taste. Also, I learned this time around that if the entire pancake moves when slightly touched by spatula, it's ready to flip over. If not, it will fall apart during the flip. YUM! Go Me! :-)

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carla

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 19, 2007

I love making Latkes the easy way!! I use the Simply Potatoes already grated! They make wonderful and delicious Latkes!!

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Savta Sinda

Cooking Level: Intermediate

Home Town: Brazil, Indiana, USA

Living In: Cypress, Texas, USA

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Reviewed: Nov. 5, 2007

We loved these! My husband has never had anything like this before. He was skeptical, but pleasantly surprised when he tasted them. I grated the potatoes instead of shredding them. They came out just as good to me. I companied them with a cabbage roll recipe I found on this site.

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Lola

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: Oct. 28, 2007

This is a pretty good latkes recipe. I see no reason for using 3 eggs. I feel that one egg per 2 cups of potato is more than enough. I like to grate most of the potato, and then shred aprox. one half a cup of potato. Growing up my father would grate the potato and not shred it. Some people love using matzoh meal instead of flour, that works great too!

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Megan Blumenthal

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Oct. 9, 2007

I've been making potato pancakes (popular with my Polish/Penn Dutch in-laws) for a few years now - with only 2 eggs - plus some chopped onions. They are always so time consuming to make and I have always had a hard time keeping my shredded potatoes from turning brown - until now! I used a bag of those pre-shredded real potatoes that you can find in the dairy section of the grocery store (near the eggs) and it was great! Never again will I stand and shred potatoes. I will be able to make these a lot more often now that I've discovered how to cut my prep time (and mess!) down considerably.

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JOYBOWES

Cooking Level: Intermediate

Home Town: Fort Plain, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 8, 2007

Nice tastes but more work than necessary.

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DONULA

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Reviewed: Sep. 29, 2007

The best thing I've ever made. These were a hit at my Chanukah party last year. I am now making them for Sukkot and I am sure they will be the talk of the party.

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The Cook

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Reviewed: Sep. 23, 2007

I love potatoe latkes. They make a good breakfast or snacks. I used 5 medium potatos and half of a big onion, shredded them with food processor-fast and easy. I also added 1 tsp of lemon juice to my batter, and reduced the salt to only 1tsp. To keep the potatos from turning brown, I tried to have everything ready before shredding them. Keeping skinned potatos in the water while you skin the rest also helps. And then I squeezed out water from the potatos and onions before adding them to the batter. I used a nonstick frying pan with a little oil-just to coat the pan well. Then I used the ice-cream scoop to scoop out the potato mixture into the pan and flattened them pretty flat. I used canola oil which works very well frying. This recipe yields about 6 ,3-3.5 inch dia. of round-ish discs. They are also so good with ketchup!

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Verona

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Reviewed: Sep. 12, 2007

Loved them. Made some alterations based on the reviews. I used a tablespoon of grated onion and also added a couple chopped green onions. I used matzo meal instead of flour and I would reduce the salt to a teaspoon. One egg for two cups of potato is perfect and it fried up nice in canola oil.

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ZBRUIN

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Reviewed: Aug. 25, 2007

I have made this recipe at least 6 times now, and my family loves them. Never any left. I use an entire small onion, only 2 eggs, fry in olive oil, and use slightly less salt. These have quickly become a favorite. Esp with sour cream and green onions. Thansk Rachel!!

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