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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You'll need to cook latkes in batches. Place the cooked ones in a single layer on a baking sheet lined with paper towels, and keep them warm in a low oven as you fry the next batch. Ingredients:
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 |
Directions:
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.
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