Prep Time: 15 min
Total Time: 35 min
Makes: About 1 doz. latkes or 4 servings, 3 latkes each

1 lb. Idaho or russet potatoes, peeled

1 small onion, peeled

1 large egg, lightly beaten

2 Tbsp. flour

1/2 tsp. salt

1/4 tsp. ground black pepper

1/4 cup oil

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 Tbsp. chopped fresh chives (optional)

GRATE potatoes, then the onion using the large hole of a box grater. Place grated vegetables in the center of a large clean kitchen towel. Bring up the ends of the towel and twist together to form a pouch. Hold the bundle over the sink, then squeeze out as much excess moisture from the vegetables as possible. Place vegetable mixture in large bowl. Add egg, flour, salt and pepper; mix well.

HEAT oil in medium nonstick skillet on medium-high heat. Carefully drop tablespoonfuls of the vegetable mixture into skillet; spread each into thin circle with back of spoon. Repeat to cook 2 to 3 latkes at a time. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels.

SERVE each latke topped with 1 tsp. of the sour cream; sprinkle lightly with chives. Serve warm.

How to Substitute Matzo Meal for Flour
Substitute 3 Tbsp. matzo meal for the 2 Tbsp. flour.


Used with permission of Kraft Foods. For more Kraft recipes, visit www.kraftfoods.com