Can these be successfully frozen after cooking...??????

Hi Gloria,
Yes they can be frozen, but since air in the package might cause the potatoes to become mushy, the best way to package them would be to use a vacuum pack. Otherwise, be sure to wrap tightly to exclude any air pockets.
-- CM

You forgot the garlic. One clove per potato. Never add salt untill after cooking, pepper is OK. First grate the potatoes, then the onions and garlic. Then, you must drain the excess liquid after grating. You can stuff a couple of paper towels in it to speed up this process. Add flour and egg after draining. Lightly coat a non-stick skillet with Crisco because butter burns. Potato pancakes should never be frozen. The best way to enjoy this item is to put the whole stack in an old style oven with a pilot light (or put them on a plate in a chafing dish) to keep them warm for at least an hour before serving. There will be some aroma in the house. They will keep for about 24 hours this way. All the flavors blend perfectly and the pancakes are just delicious.

I cook mine in a waffle iron. Leftovers are great dropped into the toaster!!

Good recipe... I would only suggest a good twist with an old cheese cloth, helps get rid of extra moisture before you fry em'up in evoo.

I like what bill c added; nice variance off an old recipe....mine is 1898 penn. welsh and is just as good (well maybe a little better).

The best will always be served from a good cast iron skillet; well used and cared for (same with tacos).

I make them for Sunday breakfast every week, I don't drain the potatoes after grating as it adds liquid and flavor. I keep them warm in the electric oven, turn it on until warm and then shut the oven off. Place pancakes on oven proof plate in the oven.

Serve these the German way. Make chunky applesauce (easy, just use all those apples at the bottome of your crisper; peel, chunk, add a little water, cook 'til tender -- add cinnamon and a little butter.) Sour cream on top of the pancakes, NO syrup, and bacon and applesauce on the side. The fam knows they're getting German potato pancakes when they smell the applesauce cookin'!

Potato pancakes are a Jewish dish and you don't use flour, you use matzo meal to make the consistency they should have. Then you serve with either sour cream or applesauce.

Whether you are Jewish, German, Ukrainian, these are a delicious dish, and every variation i'm sure are just as enjoyable, lets not start another world war here. I've been eating these pancakes since I was a little girl, and never did I have to worry about what nationality I was before stuffing my mouth with them :) Just enjoy em'!!

Hey there, just looking for a way to use up my leftover mashed potatoes. I was a bit baffled about the replies. Until I read taryn's reply I hadn't realized just how serious the comments were on the different variations. I agree with, and love to mix it up. It's what makes this country and the different variations on chinese, Italian, etc. in all our foods. Thanks for sharing all your own ways and I will try them and maybe add things that I have learned also.

I'm 70 and I remember the potato latkes my grandmother made on a wood burning stove. Back then we didn't have pancake mix and she never added flour or matzo meal. The potatoes were hand grated, liquid was squeezed out and eggs were added to replace the liquid until the right consistency was gotten then minced or finely chopped onion was added together with a couple of cloves of garlic and they were fried in a cast iron skillet, kept warm in the oven and served with sour cream, applesauce and anything else we could come up with while still keeping kosher. I still make them that way today and anyone who has eaten them will tell you they are the "bomb" to use my grandsons phrase.

Sounds pretty authentic, can't wait to try it. Most recipes I've seen have too much flour. Altho I remember my mother using bacon grease to fry them ..a la German cooking. (What would German cooking do without apple cider vinegar & bacon?)

(LOL I don't think anyone can lay claim to this dish as it was introduced to Europe bit by bit, since potatoes originated in the Andes-- with varying timelines of success according to country. People are people, we all tend to do the same things with variations...)