Potato Latkes II

Potato Latkes II

17

"These latkes are so light and fluffy that they melt in your mouth. These are great served with applesauce and sour cream."
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Ingredients

servings 252 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
  2. In a medium bowl, mix shredded Yukon Gold potatoes, mashed potatoes and onion. Add in eggs, matzo meal and salt; mix well.
  3. Feel consistency of the dough; mixture should hold together without being sticky. If it sticks to your hands, add more matzo meal until dough is no longer sticky.
  4. In a large skillet over medium heat, warm enough oil or butter or margarine to cover 1/4 inch of the skillet.
  5. When hot, drop mixture by heaping tablespoon to oil; flatten with a spatula and cook on both sides until golden brown. Serve.

Reviews

17
  1. 21 Ratings

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Most helpful positive review

These are not latkes. They are called chremslech. The difference is simple: latkes are always made with raw potatoes, chremslach with boiled potatoes. All that aside, the chremslech are better y...

Most helpful critical review

Mine did not turn out light and fluffy. And the taste wasn't that great either. I was disappointed. I t could have been the recipe or the cook...i don't know...try 4 yourself.

These are not latkes. They are called chremslech. The difference is simple: latkes are always made with raw potatoes, chremslach with boiled potatoes. All that aside, the chremslech are better y...

I have just tried this recipe for latkes, it is wonderful. The only difference for me is to shred the potatoes and not cook them first. I also add a couple of cloves of garlic to the mix.

We LOVED this recipe. It was delicious. The latkes were fluffy, tasty and easy to make. This has become a Hanukkah staple in our house.

Wish I could give it 10 stars...they reminded me of the kind my Bobie use to make from scratch when I was a kid. I live in an area where I can't buy the "box" mix for potato latkes (which is wh...

My husband is Jewish and I am Italian. He was so impressed with these latkes and feels they were the best he has ever tasted in all of his year eating latkes! Quick and easy, especially with the...

These were great. I spent lots of time last Chanukkah (our first observance of the festival) looking through latke recipes. The matzah meal really makes the difference. These went very quickl...

The latkes were tasty & will be my new favorite Hannuka recipe. They even freeze quite well, without too much loss in flavor!

Mine did not turn out light and fluffy. And the taste wasn't that great either. I was disappointed. I t could have been the recipe or the cook...i don't know...try 4 yourself.

I made these twice for the holidays and both times people told me these were the best latkes they had ever had