Potato Latkes

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2

These pancakes are best made immediately before serving.


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

Recipe by Marge Perry and David Bonom.

Nutritional Info *per serving

  • Calories 90
  • Fat 5g
  • Sodium 150mg
  • Carbohydrate 9g
  • Fiber 1g
  • Protein 2g