Leek, Potato, and Caraway Latkes with Spiced Sour Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
Aromatic caraway seeds, which add a nutty licorice flavor that's a little like that of fennel, may be omitted from the recipe, if you like. The spicy sour cream sauce cools and adds heat at the same time. Ingredients:
1/4 cup all-purpose flour |
4 cups shredded peeled baking potato (about 2 pounds) |
2 cups chopped leek |
1 teaspoon caraway seeds |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 large egg |
1 large egg white |
4 teaspoons vegetable oil, divided |
cooking spray |
1/4 teaspoon ground cumin |
1/8 teaspoon ground red pepper |
1/8 teaspoon garlic powder |
1 (8-ounce) carton reduced-fat sour cream |
Directions:
1. Preheat oven to 350°.
2. To prepare latkes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (flour through egg white) in a large bowl; stir well.
3. Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat. Spoon 1/4 cup batter for each of 4 pancakes into pan; cook for 3 minutes on each side or until browned. Repeat procedure with remaining oil and batter.
4. Place pancakes on a baking sheet coated with cooking spray. Bake at 350° for 12 minutes or until crisp.
5. To prepare sauce, combine cumin and remaining ingredients, and stir well. Serve sauce over latkes.
|
|