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For best results, use baking potatoes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I've made latkes a few times, and I have to say, that grating the potatoes makes a HUGE difference- it's a little bit painstaking, but really is beneficial- Once you've grated all your potatoes (use large whole grater), put the potatoes into a dishtowel, yes, a dishtowel, and squeeze out as much of the moisture as possible- this too will help insure that your latkes are awesome1
My friends really liked these. My husband said that these would be great for breakfast. It reminded him of hash browns. I haven't cared for Latkes in the past, but I thought these were the best I've had. I didn't use a blender but I grated them, then finely chopped them further in my food chopper. I used half green onion and half white onion. I didn't know what 4 pounds measured, but it called for 3 eggs. I heard the rule of thumb was 1 egg for every 2 cups of potato (liquid squeezed out). I used 6 large potatos and it worked out well and not runny. I ended up with 23 latkes instead of 28. Next time I'll make them a little smaller. Over all I thought this was a great recipe.