Leek, Potato, and Caraway Latkes with Spiced Sour Cream

Leek, Potato, and Caraway Latkes with Spiced Sour Cream Recipe
Photo: Karry Hosford
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.

Yield:

16 servings (serving size: 1 latke and 1 tablespoon sauce)

Recipe from

Nutritional Information

Calories 105
Caloriesfromfat 28 %
Fat 3.3 g
Satfat 1.4 g
Monofat 0.4 g
Polyfat 0.8 g
Protein 2.8 g
Carbohydrate 16.4 g
Fiber 1.2 g
Cholesterol 20 mg
Iron 0.6 mg
Sodium 94 mg
Calcium 36 mg

Ingredients

Latkes:
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
Sauce:
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon garlic powder
1 (8-ounce) carton reduced-fat sour cream

Preparation

Preheat oven to 350°.

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.

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.

Place pancakes on a baking sheet coated with cooking spray. Bake at 350° for 12 minutes or until crisp.

To prepare sauce, combine cumin and remaining ingredients, and stir well. Serve sauce over latkes.

Note:

December 2001
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