Reviewed: Dec. 19, 2003

really great! I didn't mind all the eggs - I doubled the batch... used a food processor to grate onion and tater... a cheese cloth to wring out water.. and tested oil before cooking.... not one left on the plate.... didn't even put anything on them

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SPIDRPRNCS

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Reviewed: Dec. 18, 2003

I made this today with 40 of my Japanese students (who`d never heard of Hanukkah before). It was chaotic, but everyone had a lot of fun! I cut the eggs as others suggested, but the students and I also found it to be much too salty...

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Cal

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2003

I just made a double batch of these. I did use a little more onion and only two eggs for a double batch. Served with homemade applesauce and sour cream. These were so good, not a one left! Thanks!

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KAELHA

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2003

used just 1 egg. turned out beautifully perfect. mad that i was out of applesauce though!

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VICWOO10

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Reviewed: Sep. 30, 2003

One egg is enough!

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LANMAG

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Reviewed: Aug. 23, 2003

I used leftover mashed potatoes, only ONE egg and toped them with fried, diced green tomatoes (I was using what I had in my kitchen). We really enjoyed these!

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MARTIEDARLING

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 4, 2003

Excellent - I make this every year for the holiday season.

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AMANDA1

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Reviewed: Jun. 4, 2003

absolutely gorgeous, but one egg was plenty.

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HELLY77

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Reviewed: May 31, 2003

These are just excellent. I can't believe that some people used leftover mashed potatoes. TRY THESE! They are the real deal.

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CYNDY

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Reviewed: Apr. 3, 2003

These really are the best! I used one egg and a 1:3 sweet potato to Yukon Gold ratio. Amazingly tasty for such simple ingredients! YUM!

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nschelt

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Reviewed: Jan. 1, 2003

These turned out great! I didn't have any peanut oil so i used canola instead and it was fine. Also, I added a little garlic powder to the potato mixture before cooking, but honestly, I don't think it needed it. They were really good and very easy and quick to make. Thanks!

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COOK_4_3

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Reviewed: Dec. 6, 2002

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.

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BETTYTAMS

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2002

Excellent recipe although I found I could have used more shredded potatoes to the amount of egg. Used a food processor and squeezed out excess moisture in a towell. Definately a keeper!

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DFEF

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Reviewed: Dec. 2, 2002

The best latkes I have ever made. They are oniony and salty, and the peanut oil gives them a great flavor.

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WEINREICH

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Reviewed: Nov. 23, 2002

I just made these for brakfast and loved them. I didn't have an onion so used powdered onion and some garlic salt. The first time i made them to thick. The next batch i made thinner and they were more crunchy and much better. yum!

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JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Sep. 21, 2002

So simple, yet so tasty. I get out the food processer and use the grating blade for the onions and potatoes, then squeeze the liquid out using a towel. My picky family even eats the applesauce and sour cream served with them. I used chives instead of green onions.

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TEEBEE2002

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Reviewed: May 10, 2002

These were quick and easy and would make for a good breakfast accompanyment. They were however a little bland. Try adding some blue cheese or tabasco to the mix, but remember to add a touch more flour.

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