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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Rachael

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2007

Loved them! Awesome for any occassion and for the special ones cavier and sourcream make them extra special.

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Pinoswife

Cooking Level: Expert

Home Town: Sault Ste. Marie, Ontario, Canada

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Reviewed: Apr. 27, 2007

I added grated carrots and some parsley for some added color. Reviews had suggested using matzo meal in place of flour, I didn't have any so I though I'd use 2 Tbsp. falafel mix I had on hand (hey, it's Middle Eastern, right?)... actually turned out super tasty. Loved them.

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INDIGO184

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Reviewed: Feb. 20, 2007

Just like I had when I was a kid! The key to this recipe is wringing the water out of the potatoes - its a crucial step that shouldn't be omitted. It doesn't work the best, but you can also use a good strong paper towel to wring out the potatoes if you don't have cheese cloth. The latkes were delicious and I will definitely be making them again!

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Jenny K.

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Feb. 4, 2007

Very good! If you don't have a cheesecloth, just sprinkle the salt onto the shredded potatoes, wait a few minutes and press down with a plate/bowl to drain the excess water.

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oceline

Cooking Level: Expert

Living In: Fremont, California, USA

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Reviewed: Jan. 2, 2007

Hey Rachel - I forgot how good Latkes could be until I discovered your recipe! They were SO GOOD, I made them for 2 holiday parties. I did cut down the egg a bit - 2 eggs to 3 cups of potatoes and used half and half matza meal and flour! I just got a new food processor and the course grater is perfect! Thank you so much for a great recipe and by the way...I fried these earlier in the day and they reheat extemely well!

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Kathleen500

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Reviewed: Dec. 30, 2006

I had eaten these many years ago but couldn't quite remember the recipe. My husband and son had requested them so I went to computer and pulled up my favorite food contact. Found what I wanted and made them up for breakfast. They were delishes, nice golden brown and easy to make. Thanks Rachel, by the way my husband and son loves them.

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mac

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Dec. 30, 2006

Made these for a holiday dinner for guests that were not familiar with latkes. I got raves. The recipe calls for 3 eggs and many reported 1 was enough. I decided to take the middle road and use 2. I also used veg oil. They came out great! I will make these again.

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JEN

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Dec. 28, 2006

These were very good! I used less oil, so mine might have been less crispy than if I'd used more. Still, they were very well received and all disappeared.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Dec. 25, 2006

These are so yummy! We made them with kids at our preschool, and the recipe was easy enough that they could help, and tasted great after cooking. We did use vegetable oil instead of peanut oil (due to allergies), and I think we had a bit more onion than called for. We'll definitely be making these again!

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CAROLYN81

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Reviewed: Dec. 25, 2006

very good , simple version of latkes. tastesjust like my momandgrandmother used to make. thank you.

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BLOODORFLIES

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2006

These taste really good but I didn't have peanut oil so I just used vegetable oil and it came out very well. And also I would add less salt and more onions. Try making it thinner and crispier. I think it tastes better that way. I used some other reviewer's suggestion to use an egg for every to cups if potato and they turned out great. Absolutely amazing!

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Soon2Bcook

Cooking Level: Intermediate

Home Town: Smithtown, New York, USA

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Reviewed: Dec. 21, 2006

I added some leftover mashed potatoes and they were great. Didn't change the flavor that much but the texture was a little different and the yield was greater.

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golf4fun

Cooking Level: Expert

Home Town: Jasper, Alabama, USA

Living In: Fresno, California, USA

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