Blue Potato-Two Potato Latkes

Blue Potato-Two Potato Latkes

Blue Potato-Two Potato Latkes

The addition of purple potatoes gives these classic lattes a beautiful burst of color.

  • Yield:

    16 latkes



2 pounds of russet potatoes peeled and shredded
1 pound of blue potatoes peeled and shredded
1 medium of onion grated
2 large of eggs
1/3 cup of all-purpose flour
1 1/2 teaspoons of fresh thyme leaves
1 teaspoon of salt
1/2 teaspoon of ground black pepper
3/4 cup of canola oil
3/4 cup of olive oil
Sour cream (optional)
Apple sauce (optional)


  1. Preheat the oven to 200°F. Line a large baking sheet with paper towel.
  2. Combine the potatoes, onion, eggs, flour, thyme, salt and pepper in a large bowl; mix well.
  3. Heat the oils in a Circulon Symmetry Chocolate 11-Inch Skillet over medium-high. Working one at a time, take a scant 1/3 cup of the potato mixture and form into a 3-inch diameter latke; repeat. Add 4 latkes to the skillet and cook until golden brown, about 4-4 1/2 minutes per side. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining latkes. If desired serve latkes with sour cream and apple sauce on the side.