Reviewer:

NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2008

Good pancakes, for 16 people. 8 1/2 cups of potato. 4 eggs.1/4 cup of flour. But, had I no Swiss cheese. So I used 2 slices of cheddar cheese, saute mushrooms & onions in butter,finely chopped.About half cup. Minced garlic about 2 table spoons. Used red & white onions mixed~ 1/4 cup. Salt & pepper to taste. I Fallowed the rest of the recipe. Froze half of them for a later date.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

nascarbaby

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Warren, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2007

This was awesome. I didn't have swiss, so I used colby cheese. Great flavor.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Iamtrying

Cooking Level: Beginning

Living In: Roanoke, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2007

It's the last day of Hanukkah. I've made traditional potato pancakes (latkes) twice, and I was looking for something a bit different for lunch. These are the perfect latkes with a twist. I added more cheese, doubled the spices, and fried only in oil, not butter. Wow!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2007

These were OK. I'll use more onion if I make this again. On their own they're a little bland, but if you serve them with herbed and spiced sour cream they are good.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Dawn-Faith

Cooking Level: Intermediate

Home Town: Mill Valley, California, USA

Living In: Vienna, Wien, Austria

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2006

Tops! The cream and Swiss cheeses and the cayenne really add flavor to these. I put the cream cheese in the bottom of a mixing bowl, mixed together the eggs, salt, 1/4 tsp black pepper, 1/8 teaspoon cayenne pepper and about 2T Louisiana Hot Sauce and beat this into the cream cheese. Tossed the grated potatoes (2.5 Large, grated on large holes in box grater and soaked up moisture with paper towels) with the Swiss cheese and 1/2 medium very thinly sliced onion, sprinkling on the flour as I tossed the whole mixture. Made a judgement call on the margarine and oil and fried them in batches approx 3 min/side. Served them with a dollop of sour cream, green salad and wine chorizo that had been simmering in dark ale. Hello! Will definitely do this again.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Bear Cat

Cooking Level: Intermediate

Living In: Lillooet, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2006

These were great! I did do half swiss and half cheddar instead of all swiss, but still fantastic. Would have been super with a little sour cream and dill too. I would suggest cutting down on the amout of butter and oild they are fried in - too much.

Was this review helpful? [ YES ]
5 users found this review helpful