Potato Latkes

Needs more binder. Maybe adding 30g of flour would help. Even though I squeezed the potatoes in a towel, I still had to squeeze the potato mix by hand before frying them. I'll try the recipe again next weekend!

• Ray Powell

• Victoria, BC, Canada.

• 10/15/2022

They tasted great but they certainlty didn't want to hold together until after a minute of frying on them.

• Jarrod

• Toronto, ON

• 4/16/2022

2 tips: 1. Use ypur salad spinner to remove moisture from potatoes and onions. No mess: potato starch is easy to retrieve from rhe bowl;and you can mix the batter in tlte bowl. I also use the fine shredding disc from my food processor for the potatoes, to make them lacey, like those in your picture I use a very little matzoh meal as a binder, but we hate doughy latkes.

• Anonymous

• DC

• 12/27/2021

If you want crispy latkes, this is a fine recipe. If you want more of a potato pancake, then add flour or matzoh. Both methods are fine, but our family never used flour/matzoh binder and I wouldn’t have a latke any other way- just a matter of preference. Just needs a bit more elbow grease to remove the moisture with this version.

• LC

• Boulder, CO

• 12/4/2021

I HAVE MADE LATKES FOR YEARS AND I LOVE THEM. I DO ADD FLOUR AND GARLIC AND TRY TO SQUEESE OUT AS MUCH WATER AS POSSIBLE. I ALSO FRY THEM IN GARLIC OIL WHICH GIVES THEM A BEAUTIFUL TASTE. IN THE SUMMER I ADD SQUASH FROM THE GARDEN AND IT IS SUCH A WONDERFUL WAY TO USE UP THE VEGIES. MY MOM GOD REST HER SOUL, MADE THESE FOR US WHEN WE WERE GROWING UP AND WOULD PUT A DISH IN THE COLD OVEN OVERNIGHT, GUESS WHAT IN THE MORNING THERE WERE NONE LEFT.

• Anonymous

• NORTH CAROLINA

• 11/30/2021

I have never had such good latkes. Using our really starchy Andean potatoes ("papa chola") might have done the trick, but the recipe must have also been great.

• michelleofried1

• Quito, Ecuador

• 7/23/2021

可怕的食谱!也许有一种方法可以让洛杉矶tkes without flour, but this recipe certainly isn't going to get you there. As other reviewers stated, this is just hash browns, and olive oil is not good for frying either because it smokes. I am also going to look for a recipe that better explains how to extract more water from the mixture though I did try. This was just a pile of soaking wet shredded potato and onion. It doesn't hold together or even fry well. The end result was both burnt and underdone.

• nicole_efros

• New York, NY

• 2/9/2021

Hey, hey, hey folks saying these aren't latkes: there are two traditions to making latkes -- one has flour/ matzoh meal and the other doesn't. They're all latkes; they're just different. My mama made me the ones without flour, and they're the only ones that taste like the real thing to me. By all means, make the ones with flour if you prefer, but don't yuk our yum! My mama was as Jewish as anyone so please don't disrespect her, peeps. :-)

• DrK123

• San Francisco, CA

• 1/3/2021

Definitely needs some flour to bind! Also, make sure you're grating the potatoes fine enough to cook through. I used some garlic and onion powder and it added a nice flavor. Flaky salt to finish!

• kas512

• NYC

• 12/17/2020

Good recipe for hash browns but not latkas. Potatoes should be ground fine with onion and you need flour or matzo meal to bind. Horrible recipe.

• barrysil

• Scottsdale, AZ

• 12/13/2020

@SAS11 You will save more people from your danger warning by having people give up coffee and fries. The FDA does not recommend deleting acrylamide from your diet, but eating a well balanced diet! These are very tasty whether or not they are actual latkes.

• Swandangler

• Seattle WA/Winona MN

• 12/11/2020

@SAS11 You will save more people from your danger warning by having people give up coffee and fries. The FDA does not recommend deleting acrylamide from your diet, but eating a well balanced diet! These are very tasty whether or not they are actual latkes.

• Swandangler

• Seattle WA/Winona MN

• 12/11/2020

As others have said, this is not a latke recipe. It need either flour or matzo meal to hold the patties together. Olive oil has a low smoke point (something the recipe author should know); use sunflower or another oil with a high smoke point for frying. An additional important thing about white potatoes, they contain acrylamide compounds, which are toxic. (look it up if you don't believe me). Soak the grated potatoes at least 30 minutes, then rinse well to remove as much acrylamide as possible. Zay gezunt.

• sas1149

• Milwaukee, WI

• 12/11/2020

I am very familiar with this recipe, my mommy made potato pancakes, from leftover mashed potatoes. So good, added to the mash is an egg(beaten); flour; S&P, chopped onions; then fried in a (non-stick) fry pan...we didn’t have the non-stick in the day but somehow they always turned out wonderful! Served with applesauce &/or sour cream! I’m not being exact here as a lot of this has to be eye balled, accordingly the amount of mash, everyone’s taste varies...I’ve never had a fail, have been making these for decades, bon appétit

• AGR8COOK4U

• Washington DC

• 12/10/2020

Yeah these suck. They taste like Hash browns. I TURNED MY OVEN ON and almost BURNED MY HOUSE DOWN! Please fix that error!

• Stacy.goldberg

• Bellevue, WA

• 6/20/2020