Reviews for Potato Latkes I
I didn't care for this recipe at all. There was far too much egg for my liking which really made the texture nasty, and there wasn't nearly enough onion. Halfway through, we added more onion, more salt and some cheddar cheese to the remaining batter but there was still way too much egg. The whole recipe was just missing something. Sorry.
This was my first time making Latkes and this recipe was a hit! There were no leftovers! I added a little pepper to the recipe and fried them in Canola Oil. My boyfriend has already requested another batch!
Rachel, I love Latkes and this was my first time making them successfully. Your recipe was easy to follow and produced the most delicious, totally-not-greasy, mouth-watering, crispy, flavorful, can't-stop-eating-them Latkes. They were exactly how I wanted them. I used virgin coconut oil to fry them in. Extra thank you's for sharing the best Latkes recipe. Annabelle
Delicious! I used a griddle to fry the latkes which allowed me to use less oil. They weren't greasy at all. Wonderful recipe--easy to make, and tastes great.
My family and I make these almost once a week they are so good....I add chopped garlic, and season salt to the mix and fry them up....we top them with either sour cream or apple sauce!
I've never had latkes before so I have nothing to compare these to.All I can say is these tasted great.The whole family enjoyed them.Next time I'll reduce the salt though.
Per other reviews, I doubled the onion and halved the egg and these turned out great! Didn't need 1/2 cup oil; I used maybe 1/4 cup canola oil (didn't have peanut and wanted to let our one-year-old try some anyway) in an electric, non-stick skillet and VOILA! Crispy and delish!
Good latkes. Used matzo meal instead of flour. Tasted great!
Hope my mom is not reading this but these are the best latkes I ever had!!!
Excellent and easy! Only modification was 2 tablespoon onion and used only 2 eggs, family and myself loved it ...thanks Rachel! Im a christian and never made latkes from scrathc my husband is jewish and he said it tasted just like grandmas! Happy Hannukah!!
These are so yummy! We made them with kids at our preschool, and the recipe was easy enough that they could help, and tasted great after cooking. We did use vegetable oil instead of peanut oil (due to allergies), and I think we had a bit more onion than called for. We'll definitely be making these again!
This was great. Didn't have any peanut oil so I used veg. oil instead. Kind of a pain to measure and keep cutting shredded potatoes to the amount specified. I just used 3 medium size potatoes & will do this from now on. Yummy!
Very good! Took some time for me to figure out how long before flipping to get a nice brown side, but once that was more or less mastered - the recipe was nice and tasty :)
These potato latkes were the best I have ever eaten. Crisp, light, and delicious. As per others recommendations; I used 2 eggs, 1 tsp salt. Personally.. I squeezed out excess potato liquid in a towel and then I added dried parsley and measured out each pancake to be 2 scant tablespoons that I flattened before frying. With that measurement I got 13 good sized latkes.
I really enjoyed makeing these. They were easy and simple. And my parents loved them! But my potatoes did start to turn slightly brown but I think I figured out the way to keep them from getting brown. I am off to make some more...
I gave this 4 stars because of all of the modifications. This is what I did, and after 3 attempts, found the perfect proportions. 7-8 cups of SWEET potatoes, 1/2 FINELY grated onion, 5 eggs, 1 cup italian seasoning bread crumbs, and salt to taste. Also, I learned this time around that if the entire pancake moves when slightly touched by spatula, it's ready to flip over. If not, it will fall apart during the flip. YUM! Go Me! :-)
I never dreamed that such a simple recipe could be so delicious. I have never made any kind of “hash browns” from scratch, but it was so quick and easy. I followed this recipe to a T, and they came out perfect. As I was putting them into the skillet I thought to myself that I was making way too many than what my family would eat. (My husband and I, and our two young boys). But I’ll tell you every last one disappeared, they absolutely loved them. Even my youngest boy how generally wants nothing to do with potatoes, thought they were fantastic. I will never buy pre-made hash browns again; this recipe will be a sample in my collection. Thanks!
love that you use peanut oil.
I love this recipe, almost like Nonnie's. My husband tends to put hot sauce on many dishes for 'flavor' (much to my dismay) and while it's not traditional, I added a good size portion of crumbled bacon to this recipe and my husband absolutlely loved them with sour cream. No hot sauce in sight!
Next time that I make these I'm not making them as thick when frying them. But otherwise, they turned out great.
Perfection! We also did a batch with sweet potatoes which we most people preferred to the plain potato version.
Just like I had when I was a kid! The key to this recipe is wringing the water out of the potatoes - its a crucial step that shouldn't be omitted. It doesn't work the best, but you can also use a good strong paper towel to wring out the potatoes if you don't have cheese cloth. The latkes were delicious and I will definitely be making them again!
THESE ARE AWESOME! Never had these before so my man & I whipped these up! Sooo good! Just wasn't sure what to eat them with - they were on the hash brown side but you couldn't really call them pancakes either. I just ate them plain. Definitely a keeper!!!!!!!!!!!!!
These were awsome!!So easy to make and I did put more onion then it asked for, and also since we have so many potatoes from last year we had parboiled and froze them as hashbrowns they worked wonderful
This was a tasty and hearty latke!
Whenever I have extra potatoes, I make this dish. it goes with EVERYTHING! Add a little extra flour if you want to make it more bread-like. I even use them n place of naan!
Cutting the eggs from 3 to 1 and replacing the flour with matzo ball mix, as other reviewers suggested, made all the difference in the world. Excellent results!
Very good. However, next time I will use only 2 eggs. I also used garlic salt instead of regular salt. I will definately use this recipe again! Thanks!!
These were fantastic! Next time I'm going to add more onion, because we love onions in my house, and we couldn't really taste them in this recipe. Still delicious though.
These were great and so easy to make. Will definitely make them again. I used dried onion flakes because I was too lazy to slice fresh onion and it was fine, just FYI.
So delicious! We made these for Christmas. Like others, I didn't have peanut oil and used oil I had (canola). I also didn't have a cheesecloth, so I used my hands to try to push out as much liquid as possible. I also used only 2 eggs as a binder and it worked well. Served with chives, grated cheese, bacon, and sour cream. Very good!
Never having eaten latkes before,I have nothing to compare these to, but they are good. I used dehydrated hash browns from Costco, made them according to the directions and then squeezed the water from it.
Fried potatoes are always a hit. These are crispy and delish. Make sure you wring out as much moisture from the potatoes as possible though!!
I made it just as written and it was very nice. Having had it that way, next time I'll experiment with proportions and add-ins.
I used preshredded potatoes and it turned out well.
Good, but greasy. Like any other fried potatoes.
I love it it worked perfectly for me and where they nice MMMMMMMMMMMMMMMM
I reduced the eggs to two and added 1/2 tsp of pepper. Served with sour cream and my own spiced apple slices. So good that I'll make these instead of traditional hashbrown potatoes.
These were a hit! A teensy bit too eggy for what we were looking for, but overall delicious. I think I'd maybe just cut down the amount of egg slightly next time.
For me, these are just so so. I wouldn't bother making these again and go back to the Crispy Potato Pancakes listed on this site which I prefer.
One egg is more than enough. Any more and the mixture would have become a goopy mess. The recipe didn't yield very much and so next time I would double up. Very good once the egg adjustment has been made.
I just rang the potatoes out with my hands, then set them on a paper towel and that worked fine for me. I also used extra onion. Just kept shaving till it looked about right! I am a beginner, and this turned out great! Everyone loved these with sour cream!
I used leftover mashed potatoes, only ONE egg and toped them with fried, diced green tomatoes (I was using what I had in my kitchen). We really enjoyed these!
I agree with other reviewer, too eggy. Plus I was confused as to how much shredded potatatoe-measured out before or after draining in the cheesecloth. Maybe that affected mine. Also I added a little extra onion as another reviewer did and maybe that was counter productive. Will try again with only one egg.
I've done these often. I brown the onions in butter before adding. I also add shredded asiago cheese, and for gluten free, use corn meal instead of flour. Sooo good.
I had a huge bag of frozen shredded potato and thought I'd try Latkes for the first time. I was not excited about the frying so I checked out some other recipes and came up with this. I mixed about 4 cups with dried onion flakes, salt, pepper, 1 tsp baking powder, 4 tbl flour, and 2 beaten eggs. I baked them (1/4 c scoop then flattened) in my convection oven at 400 deg, on a cookie sheet covered in foil and sprayed with cooking oil. 10-15 min/side. Very crunchy, like a hearty potato chip!
Amazing recipe! Delicious and so easy to make. I used a dish towel instead of cheesecloth and it worked fine. I also used olive oil in place of the peanut oil. I can't wait to make these again.
Excellent recipe and easy to make! I rang out some of the water from potatoes between shredding and it definitely helped cut back on potatoes oxidizing. Cut salt in half, may cut back even more next time.
Getting the potatoes dry is KEY. My mixture was soupy the first time I tried this because I didn't get enough moisture out of the potatoes. A bit more flour provided a quick thickening, but then they are too doughy. It's worth the time to dry the potatoes.
These were delicious and I will definitely make them again! However, I found that medium-high heat was TOO high. I would also add more onions, maybe 3 tablespoons instead of 1. I only used 1 teaspoon of garlic salt, instead of 1 1/2 teaspoons of regular salt. In the future, I might use real garlic and salt, or more garlic salt.
Used my spiralizer to cut the potatoes! Excellent!
These were delicious! Serving suggestion: Put a slice of avocado and a slice of tomato on top. Then on top of that, a fried/scrambled egg. FANTASTIC.
These were amazing!! The only change I made was to use rice flour instead of AP, as we are a gluten free house. My youngest is 18 months old, and a very picky eater, he eats like a mouse. He consumed 3 HUGE latkes and was wanting more. This will be a family favorite, it's better than any I've made before. Served with a dollop of sour cream and some green onions. Amazing!
Very good! Just a tad on the bland/greasy side.
I used about 2/3 of a bag of Trader Joe's shredded potatoes, 2 eggs, 2 Tbs flour, and a dash of salt, omitting the onion. I also cooked them in a deep fryer set at 350 for about 3-4 minutes per side. Served with homemade applesauce from this site, they were perfect!
Just made these, wow they are amazing!!! Super simple to make, great flavor, and they go great with sour cream, and apple butter, different I know but don't knock it. I will absolutely be adding these to my repotoir!
Very easy recipe - the whole family loves it. I add just a smidgen more onion for extra oomph.
I discovered this recipe here years ago and use it all the time. I use more oil than is called for and I cut the salt in half, but it is a wonderfully simple recipe. My kids gobble these up. I cook these every few months or so because they are so yummy, not just around the holidays.
I did shred the potatoes and grated the onions. No need for the cheesecloth. Just put the mixture between your hands and squeeze, letting all the moisture out. I also used 3 Tbs. grated onion, 1 egg, 3 Tbs. flour and fried it in half peanut oil and half canola oil. These have to be eaten as soon as they are off the frying pan and put on paper towls for a minute. Serve with Sour cream. Delicious!!!!!
Great recipe, I wouldnt have known how much onion to use otherwise. Used with the very helful how to make the perfect latke tips. I used olive oil and only 1 1/2 eggs and it was totally fine. This was the first time I have made latkes and I was *very* pleased. Will absolutely make again!
These are so easy!!! No "knuckle blood", because I used the 20oz bag of Simply Potatoes Shredded Hash Browns, all three eggs, one "board" of matzoh, crushed, and 1/2 small boiling onion. Make sure you use enough salt (make a sample latke before doing the entire batch). These are awesome! My dad, who is extremely fussy, declared these "excellent, the best I've had in years!"
Really, really good! We used German Butter potatoes (fresh from the Farmers Market, even!) and ended up with a bit more than 2 cups... maybe closer to three shredded cups. I kept the amount of egg the same, but doubled the flour, using one tbsp of whole wheat flour. I used dehydrated onions instead (about 1.5 tbsp), did not even half the amount of salt, and the end result was great. We ate them with salsa on top. I know I'll make these again.
Not as crispy as I was expecting/ hoping for. Next time I'll try and drain the potatoes better.
This recipe was delicious! I have tried many times over the years to make these "potato cakes" never really getting the results I wanted but this recipe is perfect. Just the right amount of ingredients. My family loved them!! I will definately make again. Thanks Rachel for a great recipe!
The entire family loved these! I didn't have peanut oil. Vegetable oil worked great. Used frozen hashbrowns from a bag too. Just defrost them first.
Yeeeum!! I shredded and served w tomato salad (on the side;) I had thinly sliced pears, apple sauce and s cream to put on top.
Wonderful...by the time dinner was ready I had already eaten most of the Potato Latkes. I tried a little sample when they were done and could not stop eating them. Especially nice dipped in sour cream. These are crispy on the outside and soft on the inside,or you can say they are light and flaky..just perfect, these are the best ever. They were gone before dinner.. The few I had left disappeared between the kitchen and the dinning room table..The 2 people helping me put 'dinner on the table' also gave them a 5 star, best ever rating. You will love these!! note: After the potatoes are shredded I did put them in a flour sack dish towel (I didn't have cheese cloth) and squeezed the liquid out before adding the rest of the ingredients. This is an important step, and boy what a difference it makes. You will love these!!! Joanne
I was apprehensive at first because of the frying, it seems like every time I fry something it turns into a disaster. But this went surprisingly well, and they taste good! Like hash browns. I think next time I'll use the cheese grater to get the potatoes more shredded. Definitely will try this again!
Everyone in our house loves these. I shredded everything (rather than grating). Used a whole sweet onion, added carrots. Put potatoes into cold water in my salad spinner until ready to use. Drained the water and then spun them dry. Worked beautifully. Used whole wheat flour and 2 eggs for 2 cups of potatoes. Made these with Sarah's Applesauce, and it was a big hit.
So good... I added scallions in and made 5" size latkes, and used the recipe for jalepeno strawberry jam on this site as a topper, plus a quick swirl of whipcream... sooo tasty.
I tried this for my husband and he flipped! What a great addition to my collection.
Just use more onion, and you will love this. Try the peanut oil if you haven't.
these were very good but EXTREMELY salty...half the salt and you'd get 5 stars!
I made these tonight and they were gobbled up quickly. I served them with sour cream and applesauce. They tasted great with both. I added more onion, a little less salt and used light olive oil to fry them.
These are fantastic. I only added 1 tsp of salt instead of 1.5 tsp; very easy to make too!
I first tried this recipe as written several months ago and they came out thick and salty. I decided to try again with only 1 egg per 2 cups potatoes and a bit less than 1 tsp salt - they came out perfect!
Not oustanding, just usual. :)
Since many others have offered changes; the first recipe I saw years ago for Latkes called for equal amounts of potato and onion, and to keep them in cold water until all grated. Sorry, don't recall the amount of egg.
These were very good! I used less oil, so mine might have been less crispy than if I'd used more. Still, they were very well received and all disappeared.
These are just excellent. I can't believe that some people used leftover mashed potatoes. TRY THESE! They are the real deal.
These were great - just like my mom and grandma make for Chanukkah! The only thing I changed was to follow the advice of some other reviewers (and my mom) - I used only 2 eggs and grated 3 small red onions into the potato mixture.
YUM. These are very time consuming to make but definitely worth the wait.
Very easy.....I just sautèed the onions with a little olive oil,then mixed it in with the potatoes.Used just 1 egg and added a little more flour. GREAT!!!!
I was craving these after getting an email for sweet potato latkes. I whipped up a batch just now and ate too many of them. I played with the recipe a bit. I added extra onion, shredded zucchini, and some seasoned panko bread crumbs. They turned out just as I had hoped. Mmmm.
so simple, but so good!
I have been on a mission to find the perfect latke and I struck gold with this one. My three children loved them! Way to go Rachel!
I used my food processor to shred the potatoes, used dehydrated onion instead of fresh (to save time), and fried in olive oil. Happy Chanukkah!
Awesome tasty results, only used the one egg as suggested and added an egg white that was a leftover from another recipe...didn't have to use the starch water to moisten the patties...a keeper!!! Gone in minutes, and definitely keep them warm in oven til ready to eat...
Easy as can be (and less time consuming than other latkes I've made). I made a half recipe with 1 cup potatoes, 1 tsp onion, 1 egg and 2 tsp flour and 1/2 tsp salt and it worked GREAT!
Good basic recipe. I will only add one egg next time - found them a bit eggy. I also substituted onion powder for the grated onion due to picky children.
I agree with the other reviewers who have said that this has too much egg. 1 egg per 2 cups of peeled potato is plenty. I made mine gluten free by using rice flour. I also added garlic and dill
made them for Hanukkah last year, will definitely make them again this year! the key is definitely extracting all the moisture possible via the cheesecloth
I used less salt
Fantastic recipe! I use a whole large onion, though, and buy the shredded Simply Potatoes and then grind them down very fine with a food processor or hand chopper, though. I prefer the texture of the latkes that way, but this was super yummy as written too! (Made it 3 times in the last week :-))
My mother and I had made this recipe for our Chanukah party this past weekend. We tripled the recipe, but only used 4 eggs. They were a huge hit. We didn't have even one left. I'm definitely savings this recipe in my card file for future Chanukahs. Thanks Rachel
I have never made these before, my family loved them. So easy and fast to make. A year round keeper thank you Rachel
These came out very salty. That may be my fault because I used frozen hash brown potatoes. Otherwise they were tasty and fried up quite nicely.
I found this recipe to be very easy, and quite delicious! Since I grated my potatoes, as opposed to shredding them, the consistency of my latkes turned out to be more like real pancakes, rather than the crispy latkes shown in the picture, but I think I prefer them that way. Mmmmmm...fluffy potato goodness.
My family LOVES these! Made them per recipe first time, minus one egg. Then added some (1/4tsp dried) basil and a couple shakes of garlic powder the second time. WOW, YUM!