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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.

Recipe by Cooking Light December 2001

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

105 calories; calories from fat 28%; fat 3.3g; saturated fat 1.4g; mono fat 0.4g; poly fat 0.8g; protein 2.8g; carbohydrates 16.4g; fiber 1.2g; cholesterol 20mg; iron 0.6mg; sodium 94mg; calcium 36mg.
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