Potato, Carrot, and Onion Latkes With Spiced Sour Cream |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a great recipe if you're in the mood for some savory kosher fare. In our house, we eat these as a main dish served with broccoli spears. Save a ton of working time by putting the shredding attachment on your food processor to work! Ingredients:
1/4 cup all-purpose flour |
4 cups red potatoes, shredded and peeled |
1 cup carrot, shredded |
1 cup white onion, shredded |
2 teaspoons caraway seeds |
1 1/2 teaspoons kosher salt |
1 1/2 teaspoons 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) container reduced-fat sour cream |
Directions:
1. Preheat oven to 350°.
2. Shred potatoes, carrots, and onions in food processor.
3. To prepare latkes, lightly spoon flour into a dry measuring cup; level with a knife. Combine the first seven ingredients in a large bowl; stir well.
4. 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 3-5 minutes on each side or until browned. Repeat procedure with remaining oil and batter.
5. Place pancakes on a baking sheet coated with cooking spray. Bake at 350° for 12 minutes or until crisp.
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