5 stars for easy! Thank you from the bottom of my gentile heart. My daughter loves latkes; I can't stand all that grating and squeezing and frying . They taste great too!
I did like that I didn't have to grate and squeeze the potatoes! I had to add salt and pepper and some garlic along with the onion for flavor and I had to dip them in extra flour before frying quickly in olive oil. With those little changes these turned out to be very easy and tasty! Made for Let's Party 2011.
I made these last night and tonight, the last two nights of Chanukah. Last night I followed the recipe as written but found that the flour made them very thick and pasty, even after adding more eggbeaters and letting them set up. I also added onion powder both nights. I fried them in a non-stick pan sprayed with olive oil spray. We were not crazy about them last night. Tonight however, I only added 1 tablespoon of flour and added 1 tablespoon of additional eggbeaters. After they set up I very lightly coated my hands with olive oil and formed the latkes by hand. They were, as Goldilocks said: Just right! They were a little crispy on the outside and soft inside. Thank you so much for figuring out how to make latkes with no grating or squeezing the wter out of the grated potatoes!
This was supposed to be a No-Fat Baked Potato Latke recipe, yet the last step calls for pan-frying the latkes. These are more like potato croquettes since they are using cooked potatos.