Potato, Carrot, and Onion Latkes With Spiced Sour Cream

oldbern's Note:

This is a great recipe if you're in the mood for some savory kosher fare. In our house, we eat these as a main dish served with broccoli spears. Save a ton of working time by putting the shredding attachment on your food processor to work!

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Serves: 8

Yield: 16.0 latkes

Latkes

• ¼ cup all-purpose flour
• 4 cups red potatoes , shredded and peeled
• 1 cup carrot , shredded
• 1 cup white onion , shredded
• 2 teaspoons caraway seeds
• 1 ½ teaspoons kosher salt
• 1 ½ teaspoons black pepper
• 1 large egg
• 1 large egg white
• 4 teaspoons vegetable oil , divided
• cooking spray

Sauce

• ¼ teaspoon ground cumin
• 1⁄8; teaspoon ground red pepper
• 1⁄8; teaspoon garlic powder
• 1 (8 ounce) container reduced-fat sour cream

Directions:

1. Preheat oven to 350°.
2. Shred potatoes, carrots, and onions in food processor.
3. To prepare latkes, lightly spoon flour into a dry measuring cup; level with a knife. Combine the first seven ingredients in a large bowl; stir well.
4. 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 3-5 minutes on each side or until browned. Repeat procedure with remaining oil and batter.
5. Place pancakes on a baking sheet coated with cooking spray. Bake at 350° for 12 minutes or until crisp.