Golden Potato Latkes

By á-48530

Recipe Time
Hands-on: 45 Minutes
Total: 1 Hours
Nutritional Information
Calories 226
Fat 11.8 g
Satfat 1.2 g
Monofat 7.1 g
Polyfat 3.2 g
Protein 4 g
Carbohydrate 27 g
Fiber 2 g
Cholesterol 46 mg
Iron 1 mg
Sodium 316 mg
Calcium 20 mg

Ingredients

• 1.5 ounces all-purpose flour (about 1/3 cup) $
• 2 teaspoons chopped fresh thyme
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper $
• 1 large egg $
• 1 large egg yolk $
• 1/2 cup canola oil $
• 1/2 cup extra-virgin olive oil $
• Light sour cream (optional) $
• Applesauce (optional)

Preparation

Step 1

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.

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.

3. Preheat oven to 225°.

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.


David Bonom,

Cooking Light
December 2015