Big Fluffy Potato Latkes Big Fluffy Potato Latkes

Author: Canadian Living

Helen Shneer, my mother-in-law, is known for her unbeatable latkes. The unusual method of grating the potatoes in the blender and draining them helps to keep them white.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2004



Place half of the potatoes in blender; add enough water to cover and blend until finely grated. Drain in fine sieve; transfer to large bowl. Repeat with remaining potatoes; add to bowl. Mix in egg, flour, baking powder and salt.

In nonstick skillet, heat enough oil over medium heat to cover bottom of pan. Add 1/3 cup (75 mL) potato mixture per latke, leaving at least 1 inch (2.5 cm) between each; spread lightly to flatten.

Fry, in batches and adding more oil as needed, until bottoms are golden and edges are crisp, 2 to 3 minutes. Turn over and fry until golden, about 3 minutes longer. Drain on paper towel–lined racks. (Make-ahead: Refrigerate for up to 8 hours; reheat on rimmed baking sheets in 400°F/200°C oven, about 5 minutes.)

Nutritional facts Per serving: about

  • Sodium 203 mg
  • Protein 3 g
  • Calories 192.0
  • Total fat 10 g
  • Cholesterol 23 mg
  • Saturated fat 1 g
  • Total carbohydrate 22 g


  • Iron 6.0
  • Folate 10.0
  • Calcium 3.0
  • Vitamin A 1.0
  • Vitamin C 8.0
Share X

Big Fluffy Potato Latkes