Reviewed: Jun. 15, 2008

Sorry, but I just found these to be bland and boring. We ate them, and they were okay, but I don't have much interest in making them again!

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~MOMMY~

	Cooking Level: Intermediate
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Reviewed: Feb. 4, 2008

Yum! I didn't get all of the liquid out, as I didn't have cheese cloth, so they fell part. They were still tasty, but I'll use cheese cloth next time to squeeze out the moisture.

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CD


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Reviewed: Jan. 26, 2008

awesome recipe! I added a small onion to it and I think the next time I make it I'll add some garlic. Thanks for posting it!

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Wow. I've never had latkes before, but these were so delicious. In place of one cup of zucchini, I used another reviewer's advice and mixed in some baby spinach. So glad I did! And although this might be sacrilege, I substituted crushed saltines for the matzo meal. What a special treat. I'm saving half of the batter in the fridge for later; hopefully it keeps!

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Apple Jacks

	Cooking Level: Beginning Home Town: West Palm Beach, Florida, USA Living In: Gainesville, Florida, USA
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Reviewed: Dec. 25, 2007

These are delicious and so easy to make! I then tried a modified version of the recipe by adding a little more feta cheese, some garlic powder, and one small onion. After frying, I baked them at 350 degrees in the oven for about 10 minutes to crisp them up even more. My family ate them with sour cream. These tasty potato pancakes disappeared within minutes!

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Kathleen

	Cooking Level: Intermediate Living In: Homestead, Florida, USA
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Reviewed: Dec. 11, 2007

I cannot tell you how crazy my girls went over these, and me too! I don't think I'll ever make the plain ones again. I used whole wheat matzo and probably a little more potato to carrot and zucchini ratio, but nevertheless they were amazing. I am not crazy about feta but they didn't taste like feta at all, yet there was a nice saltiness to them that must have come from it. Hard to explain just try them and you'll see what I mean.

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Tricia

	Cooking Level: Expert Home Town: Los Angeles, California, USA Living In: Milpitas, California, USA
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Reviewed: Dec. 4, 2007

One of the best latkes I have ever made. Appreciated by the whole family. I added a drop more flour to soak up some more of the water in the veggies.

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Rachelle


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Reviewed: Dec. 4, 2007

Question - my daughter is allergic to carrots (and green beans). What would you substitute? Or would you just forget it? Thanks.

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jlsbates


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Reviewed: Nov. 11, 2007

These are very tasty and a huge hit. They taste great served with soy sauce.

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Megan


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Reviewed: Sep. 24, 2007

These were awesome! I made them two days in a row!

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pammieo

	Cooking Level: Expert Living In: Cincinnati, Ohio, USA
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Reviewed: Sep. 3, 2007

These were excellent and a nice change of side dish vs. rice or same old potatoes. My Dad and I loved them although my kids saw through my ploy to get them to eat zuchinni (as did my husband). Even better the second day when the flavors really set (but not after that; tried for three in a row and by the third day they were getting a little tired).

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Deirdre

	Cooking Level: Expert Home Town: Fairfield, Connecticut, USA Living In: Redding, Connecticut, USA
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Reviewed: Jul. 14, 2007

These latkes are really delicious. I didn't measure anything out, and in the end the mix came out a little wetter than I wanted so I added more flour (since I had used all my matzo meal). I also added more salt. The result is delicious!

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JENNIFER313


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Reviewed: Jun. 17, 2007

We were actually able to get our toddlers to eat vegetables! Great combination of fresh seasonal picks.

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Selaine

	Cooking Level: Intermediate Home Town: Troy, Ohio, USA Living In: Huntington, West Virginia, USA
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Reviewed: May 15, 2007

My husband liked them, i thought they were so-so

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ukerakuk


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Reviewed: May 2, 2007

Actually used this batter in a waffle iron. Delicious.

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HPORTIA

	Cooking Level: Intermediate Home Town: Waynesboro, Virginia, USA
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Reviewed: Mar. 29, 2007

This recipe was really great. I changed it up a bit - I added green beans, potatos, zuchini and parmesean. I baked the batch in muffin pans so the liquid from the eggs would not run. I cooked them for about 25 minutes until the tops were browning. Great!

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anton20193


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Reviewed: Feb. 18, 2007

This was wonderful. I did double the fets cheese and used the garlic basil kind. It was a big hit!

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mom2five


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Vegetable and Feta Latkes

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