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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Krista Lynn

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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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mnawrot46

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Reviewed: Feb. 8, 2008

I used a food processor too and ground up everything. I did add a touch of garlic for just a touch of flavor. These were good fried in canola oil for a lot less fat and I also soaked the potato in some water for a little less starch.

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Navy PO

Cooking Level: Professional

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jan. 29, 2008

very easy to make. By reading the ingredients I knew it would be bland so I tweaked it. I added garlic powder, some parmesan cheese & cheeder cheese. It fried up beautifully and kept it's shape nicely. Personally, I did not like this and I can't say that I will make again. Thx.

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 4, 2008

i love itttttttttttttttttttttt

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Reviewer:

chefsruleforever

Cooking Level: Beginning

Living In: Sunnyvale, California, USA

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Reviewed: Dec. 25, 2007

Tasty, but had too much flour for my liking. And it wasn't spiced enough, but it was good.

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HUMBLESTUMBLE

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Nov. 11, 2007

Made these with a few left over Michigan Jumbo Potatoes. This was the first time I bought that type and found they were very bitter by themselves. However this recipe worked wonders! Very simple and tasty!

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Cathikerr

Cooking Level: Intermediate

Home Town: Warren, Michigan, USA

Living In: Eastpointe, Michigan, USA

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Reviewed: Sep. 12, 2007

Maybe I did something wrong but mine came out pasty and bland, and didnt cook evenly. My husband begged me not to make it again, and that I butchered a traditional family food

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CJDellaRipa

Cooking Level: Beginning

Home Town: South Burlington, Vermont, USA

Living In: South Windsor, Connecticut, USA

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Reviewed: Sep. 12, 2007

I thought it was alright (not great), but my husband really didn't like it.

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Dorlene

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Aug. 18, 2007

At the restaurant where I work we put a poached egg on top of one of these with a cheese sauce on top! We do some with a slice of tomato too, very yummy!

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*Chelle*

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Reviewed: Apr. 20, 2007

Altho the mixture needed to be seasoned, they were delicious. I also used my food processor which was a huge time saver. My potato ricer served as a great tool to squeeze out the excess water. Served them with applesauce and sour cream. Thanks Judy!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 18, 2007

This was a super simple recipe and a definite keeper. The only change I made was to add a little garlic powder. I used my food processor to shred the potatoes and onion. I doubled the batch and made the pancakes small...ended up with about 40 pancakes which was perfect for the party I took them to.

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IndyCook

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Feb. 25, 2007

These are so easy, and delicious.

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xavasia

Cooking Level: Expert

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Reviewed: Aug. 18, 2006

A very good recipe. I like to grate the onion alternating with the potatoes and squeeze out any excess moisture to help them brown evenly.

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LITTLEBIGJOHN

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Aug. 11, 2006

We have always used leftover mashed potatoes for potato pancakes. This recipe is very much like ours. I have put corn in them.

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DAVIDDVD

Home Town: Winston Salem, North Carolina, USA

Living In: Walnut Cove, North Carolina, USA

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Reviewed: Jul. 20, 2006

This is the closest recipe on this site for authentic German Latke's like my mom makes. Sometimes we use breadcrumbs instead of flour or leave out the egg and flour altogether (they still hold together nicely from the starch in the potato). We sometimes will add spices (my mom likes chili powder or thyme while I prefer oregano, basil and parmesan cheese.) My latest, delicious addition was some shredded, leftover zucchini I had from making zucchini bread.

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Nikki

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Newark, New Jersey, USA

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Reviewed: Sep. 4, 2005

i added grated carrots and a tsp of salt and pepper each. the recipe worked out really well and was thoroughly enjoyed!

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washuu528

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Reviewed: Aug. 9, 2005

We enjoyed this recipe! It needed a little more salt and pepper and we also put our own touch on it and put in green onions, bacon bits, and cheddar cheese. They were fabulous!

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SNESTER306

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Reviewed: Feb. 22, 2005

These are very nice. My hubby is good at making these but he adds a few more spices. Very tasty!

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Jan. 2, 2005

These were excellent! I halved the recipe (since there are just two of us) and didn't add onions because I was too lazy to chop or grate them. For onion flavor, I added onion powder. Also, I grated the potatoes into a bowl of cold water to prevent discoloration then wrung them out in a dishtowel to remove moisture. They held together very well and were great served with sausage, biscuits, eggs & gravy. What a yummy breakfast!

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