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Potato Latkes

Potato Latkes recipe
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what you need

4 lb. potatoes, peeled, cut into 2-inch chunks
1 small onion, cut into wedges
3 eggs
1/4 cup dry bread crumbs
1 tsp. salt
1/4 cup oil, divided
1 cup sour cream
1 jar (680 g) applesauce

make it

ADD potatoes and onions, in small batches, to blender or food processor container; cover. Process, using pulsing action, until potatoes are coarsely chopped. Spoon into large colander; drain 15 min., stirring occasionally.

BEAT eggs lightly in large bowl. Stir in bread crumbs and salt. Add potato mixture; mix well.

HEAT 2 tsp. of the oil in large skillet. Spoon scant 1/4 cup of the potato mixture into skillet; press lightly with back of spoon to flatten. Repeat with the remaining potato mixture, cooking 4 or 5 latkes at a time. Cook 2 to 3 min. on each side or until golden brown on both sides. Drain on paper towels. Place on foil-covered ovenproof platter; cover to keep warm. Repeat with the remaining potato mixture, adding remaining oil to skillet as needed. Serve with the sour cream and applesauce.

kraft kitchens tips

Note
For best results, use baking potatoes.
K:1299v1ec:89616

use what's on hand

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