By Teresa Johnson on August 29, 2001
Photo by Crafty Lady 13
Photo by Crafty Lady 13
Serving Size: 1 (160 g)
Servings Per Recipe: 10
"Save yourself a lot of trouble and buy frozen shredded hashbrown potatoes. No peeling, grating soaking, or drying required. Done in 10 minutes! Yummy recipe though."
"This recipe halves well for my family of 4. I made them small, as my husband likes them crispy, but no mush inside, and they turned out perfect. Highly reccomended recipe!!"
"would give this 10 starts if I could! I grated the onion, and I felt like that made the texture better, and we got a really great onion flavor. The last 2 were fought over, I will be making this again, and again."
"These were my first attempt at latkes for my first ever channukah dinner with my new in-laws, and I am so happy I found this recipe! They came out delicious and I got rave reviews! They definitely are a little bit of work, but worth the outcome."
"My husband and I loved these. It was hard to keep from eating them as I stood there cooking them! He said next time he wants green onion added."
"Haven't had good latke before so I don't know how it SHOULD taste. Made these for Hanukkah with homemade applesauce (Recipe #70097). My friend's kids loved it. I used a hand blender because my food processor is small so I would be doing potato batches til the cows came home. I only used my small food processor to grind the scallion and onion. I chopped the potatoes (used 6, peeled) into small squares and pour them into a mixing bowl, then used my hand blender to mash it up. I used corn oil because that's all I had aside from olive oil, which I am told changes the flavor when used for frying. I added about a tablespoon of sugar and paprika because I had no cayenne. Took me longer than 50 minutes to complete, but hey, it's Hanukkah!"
"This was delicious!!!! I added seasoning salt instead of salt and it gave it a great flavor will definetly keep in my favorites"
"I added a salad toppings mix to mine that had parmesan cheese, poppy seeds, sesame seeds, garlic, salt, pepper, and chili powder and it was yummy!"
"These are so yummy! I have tried other recipes and they always fell apart. these are great. i think i have to double up though cause they are sooo good, i eat them all:)"
"YUM! Exactly the recipe I was looking for. I wouldn't change a thing. Delicious."
"Very nice - I chopped up some bacon and mushrooms into small bits and mixed it in with the rest. Tasty."
"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."
"These completely satiated my craving AND I finally found a potato my DH likes! So good, so yum, and so easy. I would bump up onion and spices a little bit as well as add some garlic powder (but that is just my taste) - made these exactly as written and they are wonderful as is!"