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Potato And Butternut Latkes

Adapted from Fairview Feta Booklet
Cuisine: Very high in vitamin A, very high in vitamin C
Servings: 12 latkes
Calories: 90kcal
Author: an original recipe from Lavender and Lime


  • 3 potatoes peeled
  • 1 butternut peeled and pips removed
  • 15 mls freshly chopped flat leaf parsley
  • 100 g feta finely crumbled
  • 50 g flour
  • 2 eggs lightly beaten
  • 5 mls minced garlic
  • Salt and freshly ground black pepper to season
  • 100 mls canola oil


  • Grate each potato at a time, and once grated place into a kitchen towel and squeeze out the excess liquid
  • Place the grated potato into a large bowl
  • Grate the butternut and place into a kitchen towel and squeeze out the excess liquid
  • Add to the potatoes
  • Add the parsley, feta, flour, eggs and garlic
  • Season generously and mix together until well combined
  • Place the oil into a large frying pan and when it is very hot you can start frying the latkes
  • Pack a 125ml (1/2) cup measure tightly with the latke mixture
  • Flip into the frying pan and cook for 3 minutes
  • Turn and cook for another 3 minutes
  • Drain on kitchen towel and serve once they are all done


Do not keep the mixture for another day! It must be used as soon as possible after making it. You can keep it in the fridge for a few hours if necessary.


Calories: 90kcal | Carbohydrates: 13.4g | Protein: 3.5g | Fat: 2.6g | Saturated Fat: 1.5g | Cholesterol: 35mg | Sodium: 107mg | Fiber: 1.8g | Sugar: 1.4g