30 Reviews of Potato Latkes

From: justcallmejulie

On Jan 6, 2005

It was a lot easier, when I followed your directions . I made the first few too big — used a mixing spoon and not a tablespoon — and they were hard to turn without splattering the oil. I liked using the food processor, rather than the grater, it’s a nicer consistency. It reminded me of McDonald’s hash browns, and I mean that in the very best way... The only change I made was to cut the onion in half, to suit my family's tastes. If it was just for me I'd use your proportions. I'll make these again; it’s a good recipe.

From: Dani Jean

On Jan 8, 2005

This is such a great recipe! My grandma makes these for me with left over mashed potatoes so that takes care of the shortening and baking powder part, but we never had onions in it before. It was such a simple addition, but such a delicious one adding a funner texture to it.

From: Mirj

On Dec 28, 2005

How many times have I tried a different latke recipe only to be disappointed. They are either too bland, too flat, too cakey, I guess I'm just a hard latke eater to please. But these latkes, you have got to try these latkes. I may never go back to my mother's recipe again (Sorry, Ma!). I used 4 huge (HUGE) potatoes, and kept the recipe of the quantities exact. But my main lightbulb moment came when I was rummaging through my baking cabinet and saw that I was all out of baking power. In a moment of epiphany, I used self-raising flour instead. I needed about a cup of the stuff to get the batter to the perfect consistency for me. This made light latkes with some bite to them. I served them with a local yogurt cheese flavored with fried onion. Happy Chanukah, dojemi, may you have a life filled with light!

From: Roosie

On Jul 21, 2005

I love latkes! I actually only used 2 large potatoes and 1 whole onion for a half recipe, but the proportions seemed just right to me. We actually grated them, but next time I will certainly do in in the processor- much easier! I found I needed about 2 Tbs flour and I used olive oil rather than shortening. We had these for dinner with applesauce and sour cream as suggested (yum!) and Scrambled Tofu #71419. BF and I ate the whole half batch (I think I got 14 latkes total) between us. Love 'em!

From: bluemango

On Nov 11, 2007

very nice and simple! We added a touch of chopped green onion, which added an additional kick to the dish!

From: Lvs2Cook

On Jan 2, 2006

I can't believe I finally found it! I have searched high and low for a recipe similar to the latkes that family friends used to make in their restaurant years ago. None of those recipes were close. This one is it! I made it for lunch today and sat and ate them with a smile on my face. I made the recipe as posted except I halved it. I was afraid I wouldn't know when to stop adding the flour but I did and they came out perfect. Thanks so much for posting a definate keeper!!!!

From: kittycatchef

On Nov 26, 2007

great and easy!

From: Chef #391521

On Nov 28, 2007

Just plain good eats!!!!!!!!!!

From: Audrey M

On Jan 9, 2005

It is nice when a recipe brings back wonderful memories of your childhood. This recipe was made by my mother and her mother. What makes these potato pancakes pop is serve them with extra butter and maple syrup. Fantastic!

From: Sarah Chana

On Dec 5, 2007

I've never referred to a recipe before when making latkes; I just did it the way I'd seen my mother make them for years. Last night my husband and sons wanted to make latkes and asked me for a recipe. I remembered this one and gave it to them to use. Ok, I admit, I forgot to mention the pinch of sugar and the flour, and I told them to use less baking powder than it calls for (oops), but the results were magnificent nonetheless, and would doubtlessly have been better had I remembered those details. I'd never put baking powder in latkes, and see how it adds a lot. Not only that, I'd never had latkes at my house that I didn't have to make or clean up! (Now THAT's a trick!) Thanks, Dojemi, for a great Chanukah (and year long) treat!