Reviewed: Jan. 1, 2012

Too salty for our taste, if I made this again, I would reduce the salt to 1 tsp. I also prefer my potatoes shredded, so I shredded them in my food processor and used 1/2 a large onion chopped in the food processor. Very tasty with applesauce.

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Reviewer:

forestfairy

Reviewed: Dec. 23, 2011

Overall good recipe. The next time I make it I will use the method of squeezing the potatoes and onions in cheesecloth to remove excess liquid. The flavor of this recipe is wonderful. The excess liquid needs to be squeezed out first, then the consistency of the batter is perfect.

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3 users found this review helpful

Reviewer:

MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

Reviewed: Dec. 21, 2011

This didnt turn out for me :( It was way too runny. I added more potatoes and flour but it didn't work, and my food processor was overfull.

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Reviewer:

Chile Pepper Daddy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Clermont, Florida, USA

Reviewed: Oct. 12, 2011

These were delicious, and my kids loved them! I did follow the advice of previous posters, and I only used 1 egg. Instead of latkes, I made them the size of falafels, which allowed them to fry faster. I probably got about 20-25 from this recipe. Easy and quick!

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Reviewer:

Cooking Level: Expert

Reviewed: Apr. 10, 2011

super yummy!!!!!

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Reviewer:

momof8

Reviewed: Jan. 10, 2011

Excellent recipe. It really is foolproof. Success on my first try.

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6 users found this review helpful

Reviewer:

Dianne

Reviewed: Dec. 31, 2010

Finally, perfect latkes! A few adjustments: I used 5 smallish russet potatoes and left the skins on, 1 egg and added black pepper to the mix. I did not squeeze the grated potatoes. The potatoes juices pooled at the bottom of the mixing bowl. I used a 1/3 cup measuring cup. This recipe gave me 8 uniformed patties. Fried for approximately 4 mins. each side. Terrific with our beef polska keilbasa and saurkraut. Don't forget the homemade applesauce and sour cream!

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5 users found this review helpful

Reviewer:

Cathy Myers

Cooking Level: Intermediate

Home Town: Newport Beach, California, USA

Living In: Crestline, California, USA

Reviewed: Dec. 26, 2010

The recipe was perfect. I lost my original recipe that I had for years and printed this one out. perfect. A few minor changes though. I let the potato/onion mixture sit in a colander and I push the liquid out. Than i let the potatoe water sit for 5 minutes so it becomes sediment (potato starch) and I add that to the mix as well. Also, I added more salt and definitely pepper. Soooo good!!

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Reviewer:

SharonG

Reviewed: Dec. 10, 2010

Great and simple! The Commenter above may have used too large of an onion, or too small potatoes. I used very large potatoes and a medium red onion (I also added crumbled bacon) and I thought they were very good

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Reviewer:

Terri

Living In: Brockville, Ontario, Canada

Reviewed: Dec. 28, 2009

Very good! I didn't bother cubing the spuds since they were going to be processed. I quartered them and it worked fine. I also only used about 1 thick slice of onion, and that was enough. These turned out quite delicious with sour cream and bacon bits. Be warned, though: don't prepare this too far in advance as the potatoes will start to brown. It still tastes fine (at least to me), but it looks a little less yummy. Thanks for sharing, Basg!

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10 users found this review helpful