The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 15, 2009
oh my goodness are these good. I shredded a onion in with the potato to avoid biting into a onion chunk. I also added some galic powder for a little extra kick. I recommend putting these on paper towels after they come off the frying pan because they do soak up oil. I paired mine with eggs and ketchup and was set to go. love this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 20, 2009
Loved these. The recipe reminds me of the potato pancakes a German friend used to make for me (this was before I realized that if I wanted something specific to eat, I could just make it for myself--yes, I was young and stupid). For the first course, I dot them with hot sauce. For dessert, slather them with applesauce. If I have the time, I'll soak the shredded potatoes in water, drain and give 'em a whirl in the salad spinner. Thanks for the recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 2, 2009
I'm sorry to say but I didn't much care for this recipe. I might try it again and modify it a bit. I found that the potato soaked up so much of the oil that they didn't get very crispy.
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Cooking Level: Expert

Home Town: Vincennes, Indiana, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 31, 2009
I added some paprika and onion salt and these were great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 13, 2009
Shred the potatoes extra fine. After the potatoes are shredded you dry them with a kitchen towel by putting them inside and twisting the towel. This will get rid of the excess water in them. Beat the eggs until they are frothy then add the potatoes that have been dried to the eggs mixing them well. .Then add 3 tablespoons of mayonnaise to the recipe (this is the secret my Mutter taught me). Skip the flour as you don't need it with this recipe. If the recipe seems to watery skim the excess water off the top with a paper towel. I don't add salt to the recipe instead I salt them as they fry. I also add a bit of paprika to the mix. If you're using this as a side dish then top with sour cream. As a desert don't add the onions and then top with applesauce (although I can remember eating the pancakes with applesauce along with pork dishes). wunderbare
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 9, 2009
My Polish boyfriend told his mother she should come over to our place for dinner and I'd make potato pancakes. Not only had I never cooked for his mother before - I'd never even had a potato pancake before! I found this recipe and it seemed easy enough. I conned him into buying me a food processor for the potatoes. Not having the food processor would have made a very easy, simple recipe into a very long, tedious one. This turned out great! I used sweet onions, so they added a nice flavor. His mother compared them to a local Polish restaurant's pancakes. She said they were as good, if not better. It could have just been lip service, but everyone went back for seconds (and thirds!) so I'm pretty sure they were impressed! Thanks!
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Cooking Level: Beginning

Home Town: Windsor, Ontario, Canada
Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 30, 2008
Beautiful appearance! Squeezing out all the water is definitely a reason to keep in shape, use those free weights! Good flavor but I added more onion than the recipe states. Absolutely need to have the oil really hot! As has been mentioned previously, make small pancakes, flatten them with the spatula. The recipe calls for just a few ingredients, and that contributes to the down-home appeal of these latkes.
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Cooking Level: Intermediate

Home Town: Binghamton, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 23, 2008
First time I have made potato pancakes. They came out pretty well!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 21, 2008
I have been making latkes for 25 years and this recipe is the best one I've ever found. I read the reviews and only added one egg tonight and I had to use a few more tablespoons of oil in the cast iron skillet. I used the food processor as others suggested. After processing the potato and onion together, I put the mixture in a clean dishtowel and squeezed out the moisture before adding the egg and flour. Best latkes ever. Thank you for this deceptively simple and delicious recipe. If I would have septupled the recipe we still would have eaten them all in one sitting!! We had them with sour cream and applesauce. They were perfect.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 1, 2008
this was so easy. instead of the same old boring leftovers this was a nice change to turkey leftovers. even my 3 and8 year old grandchildren loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 30, 2008
I changed it a little. We are not real big on onions, so I replaced it with dried minced onions. I added both italian flavored bread crumbs, and some flour to keep them together better. And I used a garlic and sea salt grinder. They came out great!! My husband had 3, and he said he never liked potato pancakes.
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Cooking Level: Expert

Home Town: Sacramento, California, USA
Living In: New Port Richey, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 27, 2008
Absolutely simple,tasty and goooooood!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 1, 2008
Yum yum, I've been making these for years without flour. Making one large cake is easier, just pour it all in the frying pan. I use a bit more oil to aid the bottom to crisp. Cooking covered 15 to 20 minutes each side over medium heat also insures the potato in the middle is done. Upon flipping I add another tablespoon or two of oil to cook the other side crisp. It's manageable to flip if cut in quarters by using a firm spatula. My family does not like these unless they are crispy, crisping really ups the flavor and adds texture. Definately serve with a dollop of sour cream, I like the green onion garnish idea as well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Sep. 30, 2008
My whole family loved these! I used left over mashed potatoes and added a little garlic powder and a little shreded chedar cheese. A very easy side dish!
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Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Sep. 26, 2008
This is a great recipe, except I have always seen it with leftover mashed potatoes. That way it is very quick in the morning when running late. Plus my mashed potatoes are already seasoned with garlic, cheese or whatever sounds good, so I can save a lot of time in the morning!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Aug. 23, 2008
These were simple and delicious... I just tweaked the recipe a little by adding in some garam masala. My boyfriend really liked them too, so I will definitely make them again! Thanks.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 3, 2008
Very tasty. Instead of cooking them in oil I added a bit of butter directly to the mixture and then cooked them on a flat top (electric skillet. They turned out crucnhy and completely done. I will make this again.
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Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA
Living In: Utica, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: May 13, 2008
Excellent. First time making them. I too have many memories of these growing up and this recipe was just right. I added grated cheddar and garlic powder. Cut the pepper to 2 pinches and that was just right. These need the pepper though. I have to have salt with my potatoes and it tastes better cooked in then added after so I kept the salt the same. I did not squeeze the potatoes well enough after rinsing but the only thing it affected was the splattering. Now I have itchy wrists and a messy stove. I just bought a mandolin to make these and it was well worth the $25.99. Thank you.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 12, 2008
These potatoe pancakes are just like my grandma used to make! I used 4 large potatoes instead of five, and also used 4 eggs intstead of 2. I really liked this recipe and will definitely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 25, 2008
This recipe is more like my mom's recipe. I usually will grate my potatoes and onion. (sometimes will shred but does change texture)When I grate or shred, I will drop in strainer to get rid of liquid. Will fry them in shortening and serve them with sour cream or sugar. Hummmmm!!!
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