My love affair with Trader Joe’s goes way back to before I moved to the US nearly six years ago. As someone who values homemade dishes and cooking at home, I’ve always had a sweet spot for their prepared frozen foods, stashing them in my freezer for nights when I’m too tired to cook.
With Hanukkah in full swing, I’m just getting started with my latkes, and as I stand at my hot stove, oil splattering on my walls and the smell permeating into every pore, I can’t help but wonder, is there a better way to get my Hanukkah fix? Now that I’m a mom, the idea of frying latkes multiple times during Hanukkah while my toddler screams “MORE” seems like more stress than my nervous system can handle, so can I get the flavor of the holiday on the table with a little more joy and ease?
I’m comparing Trader Joe’s Potato Pancakes with my homemade version, judging the look, crispiness, smell and nostalgia factor to finally find out if Trader Joe’s Potato Pancakes are work the hype. Let’s get started. First, let’s make a batch of homemade latkes!
STEP 1: Shred the potatoes and onion with a box grater (on the largest holes) or a food processor. If using a food processor, quarter the potatoes and onion, attach the shredding disc, and shred.
STEP 2: Add the shredded potato and onion mixture to a clean kitchen towel, wringing out as much excess liquid as you can.
STEP 3: Transfer the dried potatoes to a large bowl. Add the eggs, matzo meal, baking powder, salt, and pepper, mixing until well combined.
STEP 4: In a heavy, tall-sided skillet, heat ½ inch of vegetable oil over medium-high heat. You’ll know the oil is hot enough when you add a piece of potato and it sizzles immediately. Scoop ¼ cup of the latke mixture into the pan, flattening with a spatula. Cook three to four latkes at a time, frying for three to four minutes per side, or until golden.
STEP 5: Transfer the crispy latkes to a lined baking sheet, keeping them warm in the oven while you fry the remaining mixture. Repeat, adding more oil to the pan as needed and letting it heat up before adding more latkes.
Trader Joe’s Potato Pancakes
Now for Trader Joe’s version: All you need to do is transfer the frozen potato pancakes to a sheet pan and bake for 16–20 minutes, flipping halfway through.
Once on the sheet pan, I placed it in the oven and waited, flipping after eight minutes.
The result? Golden latkes.
The Comparison: Trader Joe’s Versus Homemade
Let’s assess. First of all, appearance. My homemade latkes have visible potato shreds throughout, are often “wonky shaped”, varying shades of golden, and are visibly crispy. The Trader Joe’s Potato Pancakes are uniform in size and darker in color.
My latkes have a strong potato and onion flavor, while the Trader Joe’s ones smell almost sour with less discernible aromas.
Most importantly, taste. Trader Joe’s tastes more like a hashbrown, with a creamier consistency. Some of that sour taste comes through somehow. My latkes are pure potato with more texture.
When side by side with a fresh, homemade latke made with love, there’s no contest between the two: homemade will always win.
That being said, if you can’t make your own or simply don’t want to, the Trader Joe’s latkes are a suitable replacement. I do think they would need either applesauce or sour cream, whereas a homemade latke can stand on its own.
Would I personally serve them? Probably not on the first night of Hanukkah, because there’s something magical to frying a batch of latkes for your friends and family. But when the second, third, and eighth night rolls around, and my toddler wants latkes, I’ll absolutely be stashing a box of these in the freezer.
Have you tried Trader Joe’s Latkes? Let me know what you think of them in the comments!