Potato Latke Batter
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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.
Servings: 20 latkes
Ingredients:
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6 yukon gold or russet_potatoes (2 lb/1 kg)
1 onion, cut in wedges
1 egg, lightly beaten
2 tbsp (25 mL) all-purpose flour
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) 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.
Additional Information
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Source
Canadian Living Magazine: December 2003
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