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Salads & sides

Potato Latkes with Raspberry-Cinnamon Applesauce

Potato Latkes with Raspberry-Cinnamon Applesauce recipe
photo by:kraft
Flavored with a hint of onion, these crisp potato pancakes are served with sour cream and applesauce for a delicious, classic side dish.
time
prep:
20 min
total:
1 hr
servings
total:
28 latkes or 14 servings, 2 latkes each
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what you need

4
lb.  potatoes, peeled, cut into 2-inch pieces
1
small  onion, cut into wedges
3
 eggs
1/4
cup  dry bread crumbs
1
tsp.  salt
1/4
cup  oil, divided
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream

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 Raspberry-Cinnamon Applesauce.

Kraft Kitchens Tips

Note
For best results, use baking potatoes.
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