About this recipe: This recipe for Jewish potato latkes is made by mixing grated onions and potatoes, then forming them into flattened rounds before frying them until crispy. Serve with a dollop of soured cream.
These are not latkes. They are called chremslech. The difference is simple: latkes are always made with raw potatoes, chremslach with boiled potatoes. All that aside, the chremslech are better yet if you brown the onions prior to adding to mashed mixture. Use lots of ground pepper as a seasoning. You can also add a crushed garlic clove to the oil and remove it before it browns too much. - 20 Dec 2006 (Review from Allrecipes US | Canada)
I have just tried this recipe for latkes, it is wonderful. The only difference for me is to shred the potatoes and not cook them first. I also add a couple of cloves of garlic to the mix. - 31 Dec 2004 (Review from Allrecipes US | Canada)
We LOVED this recipe. It was delicious. The latkes were fluffy, tasty and easy to make. This has become a Hanukkah staple in our house. - 09 Dec 2001 (Review from Allrecipes US | Canada)