Traditional, golden fried potato cakes are delicious in their simplicity.
These pancakes are best made immediately before serving.
- 2 lb Russet Potato
- 2 Onions
- ⅓ cup All Purpose Flour
- 2 Eggs
- ½ tsp Dried Thyme
- 1¼ tsp Salt
- ¼ tsp Freshly Ground Black Pepper
- ¼ cup Vegetable Oil
- ¼ cup Olive Oil
- Combine potatoes, onion, flour, eggs, thyme, salt and pepper; mix well. Place in a colander and squeeze out excess liquid.
- 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.