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Potato Latke Batter

By The Canadian Living Test Kitchen

Tested till perfect

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Potato Latke Batter

This recipe makes 20 pieces servings

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While potatoes are the traditional ingredient in latkes, you can add variety and other flavours. For instance, replace two of the potatoes with 1-1/2 cups (375 mL) shredded butternut squash, carrots and/or zucchini. Another version includes herbs: add 1 tbsp (15 mL) minced fresh rosemary, thyme or chives.

Ingredients

  • 6 Yukon Gold potatoes or russet potatoes, (2 lb/1 kg)
  • 1 onion, cut in wedges
  • 1 egg, lightly beaten
  • 2 tbsp all-purpose flour
  • 3/4 tsp salt
  • 1/4 tsp pepper

Preparation

Peel potatoes. By hand or in food processor and using shredder blade, alternately shred peeled potatoes and onion wedges to make 6 cups (1.5 L). Transfer to colander. With hands, squeeze out as much liquid as possible and discard liquid. Transfer mixture to large bowl. Add egg, flour, salt and pepper; toss to mix.

Source : Canadian Living Magazine: December 2003

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