Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker
Hands-on Time
45 Mins
Total Time
1 Hour
Serves 8 (serving size: 2 latkes)

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

Preheat oven to 225°.

Step 4

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.

Ratings & Reviews

Very good

March 04, 2017
Easy to prepare.  I didn't get much liquid off the potatoes but they still held together well.  I did use 2 whole eggs to bind them together.  I didn't bother to check the temp of the oils, I just had it at medium-high heat and they took 4 minutes each side to brown.  A bit time consuming to do them in batches but well worth the effort.  Would make again.