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Potato Pancakes with Sour Cream by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Potato pancakes, or latkes, with herbs and sour cream-- yummy comfort food. Fantastic served with sausage and mixed field greens.

Ingredients:

2 lg.

potatoes

1 sm.

onion

eggs

3 T.

flour

1 tsp.

sea salt

1/2 tsp.

garlic powder

1/2 tsp.

pepper

1 tsp.

herb mixture

oil, to coat pan

sour cream, to garnish

Directions:

Shred potatoes, rinse and drain in a colander. Set aside to continue draining while you assemble remaining ingredients.

Shred onion. In a large bowl, combine shredded onion, salt, pepper, garlic, herb mixture, and flour. Add shredded potoatoes and mix until well combined.

Preheat large skillet to 350 degrees F, or until oil ripples. For each pancake, spoon about 1/4 - 1/2 c. mixture onto the preheated skillet. Flatten each with a spatula until each pancake is uniformly 1/2" thick. Cook pancakes about 5 minutes, or until golden brown. Flip, and cook for an additional 2 minutes, or until both sides are golden brown.

Repeat with remaining batter, being sure to stir mixture occasionally. Add additional oil to the pan between batches.

Potato pancakes can be made ahead and stored in the fridge or freezer. Simply reheat on a foil-covered and cooking-spray-coated cookie sheet in a 350 degree F oven for 8-12 minutes, until heated through and crisp on the outside.

Categories:

Ethnic Foods
Low Fat
Main Dishes
Pasta/Rice/Potatoes
Peanut/Nut Free
Quick & Easy
Side Dishes
Smart Budget Foods
Uses up Left-overs