Comida Kraft
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Potato Latkes with Raspberry-Cinnamon Applesauce

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28 latkes or 14 servings, 2 latkes each

Flavored with a hint of onion, these crisp potato pancakes are served with sour cream and applesauce for a delicious, classic side dish.

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What You Need

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Make It

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  • 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.


For best results, use baking potatoes.


  • 28 latkes or 14 servings, 2 latkes each

Nutritional Information

Serving Size 28 latkes or 14 servings, 2 latkes each
Calories 250
Total fat 8g
Saturated fat 3g
Cholesterol 60mg
Sodium 210mg
Carbohydrate 41g
Dietary fiber 4g
Sugars 19g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I like this receipe coz it simple, tasty and everyone like it. I like this receipe coz it simple, tasty and everyone like it.
Date published: 2006-09-08
Rated 4 out of 5 by from Latkes as always-awesome! Latkes as always-awesome!
Date published: 2002-11-18
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