I've been making these for years. These, to me, are the best. My late father-in-law made the best latkes ever, and these are right up there with his. Draining the potatoes makes all the difference and the grated onion...wow! Love it!
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)
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Amount per serving
- Calories: 215
- Fat: 8.7g
- Saturated fat: 1.3g
- Monounsaturated fat: 6.1g
- Polyunsaturated fat: 1g
- Protein: 4.4g
- Carbohydrate: 31.6g
- Fiber: 2.6g
- Cholesterol: 30mg
- Iron: 1.6mg
- Sodium: 173mg
- Calcium: 30mg
- 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
- 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.
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