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 Cooking Light

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Nutritional Information

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

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. 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. 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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