Golden Potato Latkes

• 2 pounds baking potatoes, peeled
• 1 medium yellow onion
• 2 teaspoons fresh lemon juice
• 1.5 ounces all-purpose flour (about 1/3 cup)
• 2 teaspoons chopped fresh thyme
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg
• 1 large egg yolk
• 1/2 cup canola oil
• 1/2 cup extra-virgin olive oil
• Light sour cream (optional)
• Applesauce (optional)

1. Shred potatoes and onion with the shredder blade in a food processor or on the big holes of a box grater. Place potato mixture in a large bowl; stir in juice, tossing well to combine. Place potato mixture in a colander; drain 15 minutes, pressing down on mixture occasionally with a wooden spoon. Using your hands, gently squeeze excess liquid from potato mixture.
2. Weigh or lightly spoon flour into a dry measuring cup. Place potato mixture in a large bowl; stir in flour, thyme, salt, and pepper, tossing well to combine. Add egg and egg yolk; stir well.
3. Preheat oven to 225u0b0.
4. Line a baking sheet with paper towels. Add canola and olive oils to a 10-inch skillet over medium-high heat; heat until oil reaches 350u0b0. Working in batches of 4, carefully drop potato mixture by 1/4-cupfuls into pan. Gently flatten with a spatula into 2 1/2-inch circles; cook 3 minutes on each side or until browned and crisp. Remove latkes from pan with a slotted spatula, allowing excess oil to drip back into pan. Place latkes in a single layer on prepared baking sheet. Place baking sheet in oven at 225u0b0 to keep latkes warm. Repeat procedure 3 times with remaining potato mixture, making sure oil temperature returns to 350u0b0 before adding mixture to pan. Serve with sour cream and applesauce, if desired.

baking potatoes, yellow onion, lemon juice, flour, thyme, kosher salt, freshly ground black pepper, egg, egg yolk, canola oil, extravirgin olive oil, sour cream

Taken from www.myrecipes.com/recipe/golden-potato-latkes-0 (may not work)