Campbell's Latkes

Posted Fri, 12/19/03

Being Catholic, I'm not too well-versed on the traditions of Hanukkah but the following is one I would definitely like to try:

 

Latkes with Sour Cream-Mushroom Sauce

1 LB baking potatoes, shredded (3 C)

1/2 C plus 2 TBS green onions

1/4 C all-purpose flour

1 can (10-3/4 oz.) Campbell's Cream of Mushroom Soup

Vegetable oil

1 C sour cream

 

Place shredded potatoes in colander and rinse with cold water; blot dry with paper towels. Mix potatoes, 1/2 cup onions, flour and 1/2 cup soup. Heat the oil in a nonstick skillet. For each latke, place two tablespoons potato mixture in skillet, flattening into a 3-inch round with a spoon. Cook latkes, five or six at a time, until browned and crisp on both sides; drain on paper towels. Mix sour cream with remaining soup and onions; serve with latkes. Recipe makes sixteen latkes.

Thanks to Campbell's Kitchen for the recipe and the inspiration. I plan to make the dish tomorrow.

 

*Related Blog Post: Hanukkah Latkes (Tue, 12/07/04).

 

Blog Tags: Jewish

 

Blog Tag Tags: Jewish; Potatoes; Mushrooms  Send a comment about this blog entry Send Comment >