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Oh, these were SO good! My family thought they were delicious with ham and pierogies for dinner. I doubled the recipe and made them bigger, so I ended up with 16. I could only do 4 at a time in my frying pan and then I drained them on paper towels and put them on a cookie sheet. This went into a 450* oven so they would stay crispy while I was doing the rest of the batch. I followed the recipe exact except I added a little bit of parsley flakes (my mom always did that when she made them). These were a real treat for all and I will be making them again. (I'll try doing them smaller next time!) Thanks for posting. (Made for Zaar Tag)

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Karen=^..^= December 27, 2008

Now this is how I always make them with one change, I grate the onion too. Your recipe gave a very helpful suggestion and that was to make them ahead and then reheat in the oven. This was the first time I did that and it worked perfectly. Now I will not hesitate to make the latkes beforehand and then just reheat them, what a relief. See, you can learn something every day!
Thanks for posting.

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Chef Dudo December 25, 2011
Potato Latkes