Passover Meals


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Photography: Randy Mayor

Potato Latkes

Place cooked patties on paper towels to lightly drain some of the oil. The potato mixture releases moisture as it sits, so squeeze the latkes before cooking them (shown below). Serve with light sour cream and applesauce.

4  cups shredded peeled baking potato (about 1 1/2 pounds)
1  cup grated fresh onion (about 2 medium)
1/4  cup all-purpose flour
1  teaspoon chopped fresh thyme
1  teaspoon salt
1/4  teaspoon freshly ground black pepper
1  large egg
1  large egg white
3  tablespoons olive oil, divided

Combine potato and onion; squeeze moisture from potato mixture over a sieve. Lightly spoon the flour into a dry measuring cup; level with a knife. Combine potato mixture, flour, and next 5 ingredients (through egg white) in a large bowl. Divide mixture into 12 equal portions; squeeze out any remaining liquid. Shape each into a 1/4-inch-thick patty.

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add 6 patties; cook 5 minutes on each side or until golden. Repeat procedure with remaining oil and patties.

Yield: 12 servings (serving size: 1 patty)