Reviewed: Jul. 28, 2008

I was really very impressed with these. If you take the potato mixture in your hands and take the time to shape them nicely, they really look beautiful when golden. The parsley is nice touch, I think I would miss it if i hadnt added it. No one in my family has ever raved about feta cheese or zuchinni (sp?) But what a success. I made it a point to keep everyone out of the kitchen when I was preparing them and not to let in on the healthy ingredients. I served with applesauce along with grilled pork chops I made with a papaya/pineapple marinade. marinade.

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JEANNIE3WISHZ

Cooking Level: Intermediate

Home Town: Ayer, Massachusetts, USA

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

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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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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skittles the cat

Cooking Level: Beginning

Home Town: Port Moody, British Columbia, Canada

Reviewed: Jan. 13, 2008

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

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

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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