"I made these again for my second latke-making Chanukkah.and they were more successful than last year. Delicious with maple syrup although I also like them with confectioner's sugar. The secret is to have the oil at the right temperature. This was fun and made the last night of Chanukkah extra special."

"This was my first time making latkes and I liked this recipe because of the apples. I did have a hard time frying them. It took a long time to brown and my oil was hot. However, I did manage to make and enjoy some. I put powdered sugar on them and they reminded me of funnel cakes. I liked the taste and I liked that they were not overly sweet.""

"I could practically taste this when I saw Domenico make it on the Capri special. I felt this was going to be bland when I read the recipe. To avoid disappointment and extra work, I used a butternut squash pasta sauce from a gourmet "Kitchen". It has apples and brown sugar in it. I also seasoned the shrimp more with herbes de Provence and anise"