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Classic Potato Latkes

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Serves | Prep Time | Cook Time


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

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. 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.

Nutritional Information

Calories: 215

Fat: 8.7g (sat 1.3g,mono 6.1g,poly 1g)

Protein: 4.4g

Carbohydrate: 31.6g

Fiber: 2.6g

Cholesterol: 30mg

Iron: 1.6mg

Sodium: 173mg

Calcium: 30mg

Pairs Well With


From Cooking Light. For the best texture, grate all ingredients by hand.

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