This traditional Jewish recipe for potato pancakes makes exceptionally light and crisp latkes, as the potatoes are pulsed and crushed in a food processor, not grated. Traditionally made during Hannukah (as fried foods commemorate the oil that burned for a miraculous eight days and nights), but can be enjoyed year round. Serve with apple sauce and soured cream as a starter, side or vegetarian main!
Phenomenal recipe! My first time making latkes on my own and all my guests were raving. I don't own a food processor so I peeled and grated the potatoes and onion. I added a couple of dashes of pepper and garlic powder. The recipe made a lot, depending on how big your latkes are. I even sent someone home with the recipe. This is a holiday staple recipe for us now. - 13 Dec 2009 (Review from Allrecipes US | Canada)
This was great! My family loved it. I think I needed more potatoes. My batter was too thin and I struggled a little bit. Next time I will make sure I have a thicker consistency. But even with that, it was great. Thank you for a great dish. - 10 Dec 2009 (Review from Allrecipes US | Canada)
Very good! I didn't bother cubing the spuds since they were going to be processed. I quartered them and it worked fine. I also only used about 1 thick slice of onion, and that was enough. These turned out quite delicious with sour cream and bacon bits. Be warned, though: don't prepare this too far in advance as the potatoes will start to brown. It still tastes fine (at least to me), but it looks a little less yummy. Thanks for sharing, Basg! - 28 Dec 2009 (Review from Allrecipes US | Canada)