Classic Potato Latkes

Photo: John Autry; Styling: Cindy Barr
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

December 2010