Leek, Potato & Caraway Latkes With Spiced Sour Cream

LATKES

• 1/4 cup all-purpose flour
• 4 cups shredded peeled baking potato (about 2 pounds)
• 2 cups chopped leek (thoroughly washed)
• 1 teaspoon caraway seed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 large egg
• 1 large egg white
• 4 teaspoons vegetable oil, divided
• cooking spray

SAUCE

• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper or crushed red pepper flakes
• 1/8 teaspoon garlic powder
• 8 ounces carton reduced-fat sour cream

Directions

1. 1

   LATKES:.

2. 2

   Preheat oven to 350°F.

3. 3

   To prepare latkes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (flour through egg white) in a large bowl; stir well.

4. 4

   Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat.

5. 5

   Spoon 1/4 cup batter for each of 4 pancakes into pan; cook for 3 minutes on each side or until browned.

6. 6

   Repeat procedure with remaining oil and batter.

7. 7

   Place pancakes on a baking sheet coated with cooking spray.

8. 8

   Bake at 350°F for 12 minutes or until crisp.

9. 9

   SAUCE:.

10. 10

    To prepare sauce, combine cumin and remaining ingredients, and stir well.

11. 11

    Serve sauce next to or over latkes.