Potato Latkes II Recipe - Allrecipes.com
Potato Latkes II Recipe

Potato Latkes II

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"These latkes are so light and fluffy that they melt in your mouth. These are great served with applesauce and sour cream."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
  2. In a medium bowl, mix shredded Yukon Gold potatoes, mashed potatoes and onion. Add in eggs, matzo meal and salt; mix well.
  3. Feel consistency of the dough; mixture should hold together without being sticky. If it sticks to your hands, add more matzo meal until dough is no longer sticky.
  4. In a large skillet over medium heat, warm enough oil or butter or margarine to cover 1/4 inch of the skillet.
  5. When hot, drop mixture by heaping tablespoon to oil; flatten with a spatula and cook on both sides until golden brown. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2006

These are not latkes. They are called chremslech. The difference is simple: latkes are always made with raw potatoes, chremslach with boiled potatoes. All that aside, the chremslech are better yet if you brown the onions prior to adding to mashed mixture. Use lots of ground pepper as a seasoning. You can also add a crushed garlic clove to the oil and remove it before it browns too much.

Most Helpful Critical Review
Dec 19, 2003

Mine did not turn out light and fluffy. And the taste wasn't that great either. I was disappointed. I t could have been the recipe or the cook...i don't know...try 4 yourself.

Dec 31, 2004

I have just tried this recipe for latkes, it is wonderful. The only difference for me is to shred the potatoes and not cook them first. I also add a couple of cloves of garlic to the mix.

Dec 26, 2003

We LOVED this recipe. It was delicious. The latkes were fluffy, tasty and easy to make. This has become a Hanukkah staple in our house.

Nov 19, 2009

Wish I could give it 10 stars...they reminded me of the kind my Bobie use to make from scratch when I was a kid. I live in an area where I can't buy the "box" mix for potato latkes (which is what I usually do if my kids come to visit and bring them to me) and have been looking for a good recipe. This is it. I did change one thing though. I used Idaho potatoes and didn't shred any Yukon’s. Just used all the Idaho’s and mashed them up after I boiled them...so, so, good!!!

Dec 23, 2008

My husband is Jewish and I am Italian. He was so impressed with these latkes and feels they were the best he has ever tasted in all of his year eating latkes! Quick and easy, especially with the food processor.

Jun 15, 2009

These were great. I spent lots of time last Chanukkah (our first observance of the festival) looking through latke recipes. The matzah meal really makes the difference. These went very quickly at home and at oneg.

Dec 19, 2003

The latkes were tasty & will be my new favorite Hannuka recipe. They even freeze quite well, without too much loss in flavor!


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  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 351 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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