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The addition of purple potatoes give these classic latkes a beautiful burst of color.
16 latkes
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2 pounds russet potatoes, peeled and shredded
1 pound blue potatoes, peeled and shredded
1 medium onion, grated
2 large eggs
1/3 cup all-purpose flour
1 1/2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup canola oil
3/4 cup olive oil
sour cream, (optional)
apple sauce, (optional)
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