Classic Potato Latkes

from Cooking Light

Latkes need to be cooked in batches, so place the cooked ones in a single layer on a baking sheet lined with paper towels.

3 1/2 C shredded peeled baking potato (about 1 1/2 lbs)
1 1/4 C grated onion
6 T all-purpose flour
1 t chopped fresh thyme
1/2 t kosher salt
1/4 t freshly ground black pepper
1 large egg
1/4 C olive oil, divided
3/4 C unsweetened applesauce
Dash of ground cinnamon

1. Combine potato and onion in a colander. Drain 30 min, 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 med-high heat. Add 2 T olive oil to pan, and swirl to coat. Spoon 1/4 C potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Repeat procedure 5 times to form 6 latkes. Saute 3 1/2 min on each side or until golden brown. Remove latkes from pan, and keep warm. Repeat procedure with the remaining 2 T olive oil and potato mixture to yield 12 latkes total. Combine applesauce and ground cinnamon in a bowl. Serve applesauce with latkes.

Yield: 6 servings