Potato Latkes

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My husband made these for Hannukah this year and they were great! I used a bag of frozen hashbrowns and left out the nutmeg. My mom wanted the recipe, she loved them! Def recommend this recipe.

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The recipe my mother always uses has about equal amounts potato and onion. 8:1 is not nearly enough! Also, some salt is an important ingredient. And I've never heard of putting caviar etc on latkes... Other than that it seemed fine, though.

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We made these for a small dinner party -- everyone raved about them. Easy to make, and they look as beautiful as they taste. I made the recipe to the letter w/ no changes.

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I tired this recipe and it was a hit. I will definitely be making these again!

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These were great & I will be making them again--thanks!

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Due to our various family allergies, I used rice flour instead of wheat flour and I left out the eggs and nutmeg. I used onion powder instead of a grated onion because, well, I didn't feel like grating an onion. These still turned out delicious and crispy. The kids loved them and keep asking me to make them again.

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I don't care what you call them this is a delicious recipe. They are easy to make, and they fry up very crispy. In short, they are a big hit with everyone. The only problem is it's hard to not eat too many! .

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PLEASE people - the whole world is not Jewish. You're makin' me Meshugana!

Rate the recipe on the merits of taste and presentation, not on whether or not it is Kosher. This is just as bad as the jerks who lower ratings for Foie Gras and veal simply because they are opposed to the methodology of its creation. If you don't like it, don't eat it - but leave the rest of us to judge for ourselves.

These Latkes were wonderful - and this Shickza will make them again and again!

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Very good, nice and crispy and very savory

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1 I'm glad to see the little note at the bottom about the necessary alterations to the recipe to make it kosher for Pesach -- unlike some of the recipes, this one's actually done its homework.

2 That said: baking powder in latkes? What the heck? A good latke shouldn't take more than potatoes, eggs, flour or matza meal, and seasonings to taste -- the eggs should be enough to give it fluffiness, if that's your preference.

3 To counteract some of the denseness that might be acquired using matza flour, try decreasing the milk (or removing it -- I've never used it in my latkes, but that's a personal preference and replacing it with whipped-up egg whites.