Leek, Potato & Caraway Latkes With Spiced Sour Cream |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Aromatic caraway seeds, which add a nutty licorice flavor, may be omitted from the recipe, if you like. The spicy sour cream sauce cools and adds heat at the same time. CookingLight Magazine, December 2001 & 2007 edition. Ingredients:
1/4 cup all-purpose flour |
4 cups shredded peeled baking potatoes (about 2 pounds) |
2 cups chopped leeks (thoroughly washed) |
1 teaspoon caraway seed |
1/2 teaspoon salt |
1/4 teaspoon fresh ground 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 or 1/8 teaspoon crushed red pepper flakes |
1/8 teaspoon garlic powder |
8 ounces carton reduced-fat sour cream |
Directions:
1. LATKES:.
2. Preheat oven to 350°F.
3. 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.
4. Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat.
5. Spoon 1/4 cup batter for each of 4 pancakes into pan; cook for 3 minutes on each side or until browned.
6. Repeat procedure with remaining oil and batter.
7. Place pancakes on a baking sheet coated with cooking spray.
8. Bake at 350°F for 12 minutes or until crisp.
9. SAUCE:.
10. To prepare sauce, combine cumin and remaining ingredients, and stir well.
11. Serve sauce next to or over latkes.
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