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My review
Potato Latkes I
Rachel
"A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!"
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Ingredients
servings 102Original recipe yields 6 servings (10 to 12 latkes)
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- US
- Metric
Directions
{{model.addEditText}} Print- Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
- In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
- In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 455591 Ratings
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Most helpful positive review
7/9/2006
What I like to do with these is to grate the potatoes, as opposed to shredding. I find the texture much more appealing. More like a potato pancake, instead of a true latkes, but that's just my p...
Most helpful critical review
12/13/2010
ok, so latkes might not be for me, and they definately aren't for the boyfriend. while i could eat them, and they weren't bad he just couldn't get through it i'll be making him something later.
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Newest
7/9/2006
What I like to do with these is to grate the potatoes, as opposed to shredding. I find the texture much more appealing. More like a potato pancake, instead of a true latkes, but that's just my p...
11/19/2007
I love making Latkes the easy way!! I use the Simply Potatoes already grated! They make wonderful and delicious Latkes!!
12/11/2006
These latkes were so awesome, just like my grandmother and mom used to make. I only used 1 egg per 2 cups of potato. I used the food processor's large grater blade and kept the grated potato i...
12/6/2002
This was a bit eggy for me. I will definitely only use 1 egg next time. I prefer to be able to taste the potato more. Also, I read an article about the perfect latke and it said the best temp...
4/17/2006
I made these for Easter/Passover and they turned out great! I remember when my mom would make these, and she would always complain about the shredding of the potatoes, but it really wasn't a bi...
10/24/2006
This was AMAZING. I didnt have peanut oil so I used vegetable.
11/27/2006
These were really delicious! I doubled the onions and still needed more...I'll add more next time. I went with other reviewers and added garlic powder and only used 1 egg per 2 cups of shredde...
12/10/2001
I have never made Latkes before but these were a breeze! I used my food processor (I know..kind of cheating) and it was so simple. I also used olive oil instead of peanut oil and they still tast...
11/23/2002
I just made these for brakfast and loved them. I didn't have an onion so used powdered onion and some garlic salt. The first time i made them to thick. The next batch i made thinner and they wer...