Potato Latkes

By txnurselaw

Ingredients

• 2 pounds russet potatoes, peeled and shredded
• 2 onions, shredded, about 1 1/2 cups
• 1/3 cup all-purpose flour
• 2 eggs
• 1/2 teaspoon dried thyme
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil
• 1/4 cup olive oil

Preparation

Step 1

Instructions

Combine potatoes, onion, flour, eggs, thyme, salt and pepper; mix well. Place in a colander and squeeze out excess liquid.

Pour half the vegetable oil and half the olive oil into a large nonstick skillet; heat until hot but not smoking. Spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Cook 3 to 5 minutes on each side or until brown. Drain on paper towels and sprinkle with additional salt. Repeat with remaining potato mixture and oil. Serve immediately.

Recipe by Marge Perry and David Bonom.

Nutritional Info (per serving):

Calories 90, Fat 5g, Sodium 150mg, Carbohydrates 9g, Fiber 1g, Protein 2g