Lemon-Thyme Potato Latkes

2 large baking potatoes, peeled and shredded, about 2 cups
1 egg
3 scallions, finely chopped
1/4 c flour
2 tsp dried thyme
2 tsp grated lemon zest
1 tsp salt
1/4 tsp pepper
1 c vegetable oil for frying
Applesauce, optional

Squeeze excess moisture from grated potatoes. In large bowl lightly beat egg. Stir in potatoes, scallions, flour, thyme, zest, salt and pepper. In large skillet heat oil over medium-high heat. Drop potato mixture by 1/4 cupfuls into hot oil; cook until golden brown, 4-5 minutes per side. Drain on paper towel. Serve with applesauce, if desired. Makes 4 servings.

Back