Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.
Combine potato and onion in a colander. Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, flour, and next 5 ingredients (through salt) in a large bowl; toss well.
Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat the procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total. Serve with sour cream mixture.
I really enjoyed this recipe and will make it again.
I did not have low fat sour cream on hand so I used non fat sour cream instead. That was a mistake as I was not very fond of the dipping sauce. Next time I will make sure to use the low fat sour cream as the recipe calls for.
Just made these for the first night of Hanukkah, and they were fabulous. Not a speck left over. For the dip, I used a full cup container of sour cream and adjusted the other ingredients accordingly, so there is a little of that left over, but not much (and we discovered it makes a great dip for tortilla chips).
This will definitely become a tradition in our house.
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