Potato Latkes

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Although this was my first time ever making Potato Latkes, you would not have known it from the results! The recipe was easy to follow and the Potato Latkes came out perfectly! My husband said that this recipe is a keeper!

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I've also made Latkes many different ways over the years. I've used graters and mandolines to grate the potatoes. Not only are these Latkes the best tasting ones that I've ever made (my wife was eating them cold the next day, but the suggestion to use the Food Processor was fantastic. I've saved this recipe in my Recipe File and I know that I will be using it for years.
Tip: Try throwing in some minced garlic to half the batch. Adds great flavor!

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I've made latkes many different ways and this recipe was a big hit with my 6 and 9 year old. It was perfect ... a delicious side to my mother-in-law's beautiful brisket! Happy Hanukkah!

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This is very similar to the way I've always made latkes, but I tried with shallots instead of onions, and they turned out just fine. I also must take issue with the reviewer who said this isn't a traditional Jewish recipe, that flour or Matzoh meal doesn't belong. And if you don't believe *me*, check the recipe posted by the Israel Ministry of Foreign Affairs -
http://www.mfa.gov.il/MFA/Facts%20About%20Israel/Israeli%20Cuisine/LATKES

I hope you all enjoy Paula's recipes as much as I do!

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We tried these and found them to be very tastey! Food processor or grater, who cares? Onion or shallots, who cares? Make food your own, you'll enjoy it much more. Cook with your family and see how much closer you'll be with each other. Oh, and as for the person that thinks the use of shallots is just plain pretentious, just have another glass of wine and sit down!!!!!!!!

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Did your Grandmother use a Food Processor 50 years ago? I bet not, so why did you change? Being creative is the great thing about cooking and is how many great new recipes evolve. Step out a bit and you'll be glad you did. These were pretty tasty.

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This is a needlessly complex recipe that is far from a traditional Jewish one. There is no need to add any flour or matzoh meal to latkes! And the use of shallots instead of onions (which give a better flavor is just plain pretentious. The best way to do latkes is to combine potatoes, onions, and egg in a food processor in batches, then fry them quickly in oil. That's it! My Jewish grandmother used that recipe for 50 years, and they came out perfectly every time without needless and pretentious additions.

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To add even more flavor, grate a couple of carrots (or even better, use leftover carrots. My mom used to even add a small parsnip to the mix (need to like them.
Cottage cheese is a good topping, but having written our own cookbook, we add pineapple to the cheese (which we drained in a cloth to lose some of the water. As an dessert-like latkes, we used equally, carrots and potatoes with some raisins (soaked in pom juice and served with soy based cream, whipped with a little brown sugar and cinnamon to have after a meat meal. If you don't have a processor, have the kids help, by putting on heavy kitchen gloves and use the grater. Can you onions or powder, it is the taste that matters.