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Classic Potato Latkes

Photo: John Autry; Styling: Cindy Barr
Yield

6 servings (serving size: 2 latkes and 2 tablespoons applesauce)

You'll need to cook latkes in batches. Place the cooked ones in a single layer on a baking sheet lined with paper towels, and keep them warm in a low oven as you fry the next batch.

Ingredients

  • 3 1/2 cups shredded peeled baking potato (about 1 1/2 pounds)
  • 1 1/4 cups grated onion
  • 6 tablespoons all-purpose flour
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg
  • 1/4 cup olive oil, divided
  • 3/4 cup unsweetened applesauce
  • Dash of ground cinnamon

Nutrition Information

  • calories 215
  • fat 8.7 g
  • satfat 1.3 g
  • monofat 6.1 g
  • polyfat 1 g
  • protein 4.4 g
  • carbohydrate 31.6 g
  • fiber 2.6 g
  • cholesterol 30 mg
  • iron 1.6 mg
  • sodium 173 mg
  • calcium 30 mg

How to Make It

  1. Combine potato and onion in a colander. Drain 30 minutes, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl; toss well.

  2. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to pan, and swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Repeat procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown. Remove latkes from pan, and keep warm. Repeat procedure with the remaining 2 tablespoons olive oil and potato mixture to yield 12 latkes total. Combine applesauce and ground cinnamon in a bowl. Serve applesauce with latkes.