Potato Latkes with Raspberry-Cinnamon Applesauce

1. 1

   Add potatoes and onions, in small batches, to blender or food processor container; cover.

2. 2

   Process, using pulsing action, until potatoes are coarsely chopped.

3. 3

   Spoon into large colander; drain 15 min., stirring occasionally.

4. 4

   Beat eggs lightly in large bowl.

5. 5

   Stir in bread crumbs and salt.

6. 6

   Add potato mixture; mix well.

7. 7

   Heat 2 tsp.

8. 8

   of the oil in large skillet.

9. 9

   Spoon scant 1/4 cup of the potato mixture into skillet; press lightly with back of spoon to flatten.

10. 10

    Repeat with the remaining potato mixture, cooking 4 or 5 latkes at a time.

11. 11

    Cook 2 to 3 min.

12. 12

    on each side or until golden brown on both sides.

13. 13

    Drain on paper towels.

14. 14

    Place on foil-covered ovenproof platter; cover to keep warm.

15. 15

    Repeat with the remaining potato mixture, adding remaining oil to skillet as needed.

16. 16

    Serve with the sour cream and Raspberry-Cinnamon Applesauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.