Leek, Potato, and Caraway Latkes with Spiced Sour Cream

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 28%
  • Fat: 3.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 2.8g
  • Carbohydrate: 16.4g
  • Fiber: 1.2g
  • Cholesterol: 20mg
  • Iron: 0.6mg
  • Sodium: 94mg
  • Calcium: 36mg


  • 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


  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.
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