email this pageIngredients
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
Instructions
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
1. Combine potatoes, onion, flour, eggs, thyme, salt and pepper; mix well. Place in a colander and squeeze out excess liquid.
2. 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. Yield: 2 dozen
Recipe by Marge Perry and David Bonom, "Relish the Holidays," December 2006.
Nutritional Information
2. 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. Yield: 2 dozen
Recipe by Marge Perry and David Bonom, "Relish the Holidays," December 2006.
Per latke: 90 calories, 5g fat, 2g prot., 9g carbs., 1g fiber, 150mg sodium.
