Rating: 4 stars
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A touch of lemon juice keeps the raw shredded potato from oxidizing and lends extra flavor to the latkes.

David Bonom
Recipe by Cooking Light December 2015

Gallery

Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Recipe Summary

hands-on:
45 mins
total:
1 hr
Yield:
Serves 8 (serving size: 2 latkes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shred potatoes and onion with the shredder blade in a food processor or on the big holes of a box grater. Place potato mixture in a large bowl; stir in juice, tossing well to combine. Place potato mixture in a colander; drain 15 minutes, pressing down on mixture occasionally with a wooden spoon. Using your hands, gently squeeze excess liquid from potato mixture.

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  • Weigh or lightly spoon flour into a dry measuring cup. Place potato mixture in a large bowl; stir in flour, thyme, salt, and pepper, tossing well to combine. Add egg and egg yolk; stir well.

  • Preheat oven to 225°.

  • Line a baking sheet with paper towels. Add canola and olive oils to a 10-inch skillet over medium-high heat; heat until oil reaches 350°. Working in batches of 4, carefully drop potato mixture by 1/4-cupfuls into pan. Gently flatten with a spatula into 2 1/2-inch circles; cook 3 minutes on each side or until browned and crisp. Remove latkes from pan with a slotted spatula, allowing excess oil to drip back into pan. Place latkes in a single layer on prepared baking sheet. Place baking sheet in oven at 225° to keep latkes warm. Repeat procedure 3 times with remaining potato mixture, making sure oil temperature returns to 350° before adding mixture to pan. Serve with sour cream and applesauce, if desired.

Nutrition Facts

226 calories; fat 11.8g; saturated fat 1.2g; mono fat 7.1g; poly fat 3.2g; protein 4g; carbohydrates 27g; fiber 2g; cholesterol 46mg; iron 1mg; sodium 316mg; calcium 20mg.
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