Potato Latke Batter Potato Latke Batter

Author: Canadian Living

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.

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Potato Latke Batter