Very nice - I chopped up some bacon and mushrooms into small bits and mixed it in with the rest. Tasty.
Turned out really well although I was a bit worried midway through. I thought I had pressed out as much liquid as I could, but I left them in the bowl (without the saltwater though) and came bake 15 minutes later there was a ton of liquid that had pooled again. I just kind of pressed them again each individually before frying to squeeze out the excess moisture. I got them as flat as I could and made them rather small in hopes of them being crisp. They did fry up nicely and the flavor was very good, I didn't even feel they needed toppings. I will make these again and hopefully my technique will improve with practice!
perfect recipe! My hubby loved them and so did I - definitely a keeper recipe....
OH WOW!!! These are delicious!! I substituted a Gluten-Free flour for the 3 T of flour. These are soooo amazing. The prep was a little time consuming, but I used my food processor to grate the onions and potatoes. We didn't soak the potatoes in water, but I did wring them out (saw a tip somewhere to put them in a towel and wring them out). They started to turn a little brown, but once they're cooked, you won't even notice!! This recipe made 24 (approx 1/4 cup per) pancakes for us.
These are the best latkes I've ever made. The recipes I've used in the past (at least 3 others over the past 30 years) were okay, but they didn't have that perfect blend of soft potato mush in the middle and crispy outsides. This recipe has both, and good flavour. I prefer yellow-flesh (Yukon Gold) potatoes for latkes so I used those. And because I don't like it when the potato shreds are too long and gangly, I cubed the potatoes prior to processing them. Plus, I grated/shredded the onion with the potatoes as others suggested. My foodie guest asked for this recipe. What more can I say?
Greetings from Latke Heaven! These are downright celestial! Cut Yukon Golds into large chunks to grate in the processor, then used the knife blade to grind up the onion (and a clove or two of garlic). Definitely soak the potatoes in salt water - bonus: no need to salt the mixture later. And they fry up a treat! Potatoes, onions, and garlic all home-grown...I'll be making these more often. Thank you for a lovely recipe!
F*A*N*T*A*S*T*I*C! Like many others, I used the small shred blade on my food processor and alternated putting in the potatoes and the onions to get a head start on mixing. Adding the rest was a cinch! I did not squeeze out the liquid--it fell to the bottom of the mixing bowl and I used a slotted spoon to put the mixture in the pan. I fried them up in melted organic veggie shortening (Spectrum brand) and they were PERFECT! My husband took one bite and commented that I hadn't made enough (they covered the serving plate and then some!). Thank you SO much for a wonderful, simple, TRADITIONAL recipe!
My German family call these potato pancakes Kartoffelpuffer. I love them and when my daughter and I went to a German restaurant in Denver, CO, I recommended she order this and she really ranted and raved over them. You can top them with either applesauce or sour cream. My late husband poured catsup over his and my poor Aunt. She was horrified! She snatched the plate from him, dumping it and replaced with a fresh plate with a dallop of applesauce on each pancake.
Just like my grandpa used to make. I shredded both the potato and the onion in the food processor. Thank you very much.