This recipe was very easy to follow and delicious. I used one shallot and chives for the onion. It came out very crisp on the outside, moist on the inside and the onions smelled and tasted great. However, the teaspoon of salt was too salty for my taste. Next time I'll use 1/2 a teaspoon of salt. Also, the half cup of oil was just the right amount to fry all of the pancakes.

This potatoes cakes were great. Half way through frying them I added a cup of shredded cheddar! Mmm good both ways!!

This is a good recipe. As I am from El Paso, I like to add a little heat to my latkes; therefore, I used half & half red and white onion and 2 chopped jalapeños. I had to add a bit more pancake mix as the cakes would not hold together when flipped. On the run? Put a warm latke on a warm flour tortilla, spread sour cream, jalapeño sauce & garnish with a few sprigs of cilantro; wrap it up, & you have a latke burrito!

Great recipe. My suggestions: squeeze as much water out of the potatoes as possible. Use paper towels last. Add flour by hand until it's gummy and sticks together. Mix with your hands until sticks together. Not too wet, not too dry. A little onion goes a long way. Form tablespoon sized balls with your hands. I skip salt and pepper. If you must put some in the mixture, cut it at least in half - add to taste after serving. You don't need sour cream in the mixture. Great with a little applesauce and a little sour cream (don't drown them). Make 50% more than you think you and your guests will eat. They're addictive. Add a little horseradish if you prefer savory. Substitute rice flour for pancake mix and you're gluten free. The secret is oil temperature. Temperature of the oil is critical. The latke mix cools it down. Wait for your first batch to cook before you adjust the heat. Use a pair of spatulas to squeeze out the excess oil over the pan before you put them on paper towels and use a double layer. Enjoy!