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.
- Portion size 20 servings
- Credits : Canadian Living Magazine: December 2003
- 6 Yukon Gold potatoes (2 lb/1 kg)
- 6 russet potatoes (2 lb/1 kg)
- 1 onion cut in wedges
- 1 egg lightly beaten
- 2 tablespoons all-purpose flour
- 3/4 teaspoons salt
- 1/4 teaspoon pepper
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.