Latkes with Sour Cream-Mushroom Sauce
Recipe from Campbell's

Traditional potato pancakes are tastier when they're served with this creamy mushroom-onion sauce.


Latkes with Sour Cream-Mushroom Sauce

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Servings: 16
Prep Time: 20 mins
Total Time: 40 mins
Related Categories: Appetizers, Potato Pancakes, Potato Pancakes and Latkes
 
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Ingredients
  • 2 
    large russet potatoes, shredded (about 3 cups)
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  • 5 
    green onions, chopped (about 1/2 cup plus 2 tablespoons)
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  • 1/4  cup
    all-purpose flour
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  • 1  can
    (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
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  •  
    Vegetable oil
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  • 1  cup
    sour cream
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Directions
1.
Place the potatoes into a colander. Rinse with cold water. Blot dry with paper towels.
2.
Stir the potatoes, 1/2 cup onions, flour and 1/2 cup soup in a medium bowl.
3.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. For each latke, drop 2 tablespoons potato mixture in the skillet, flattening into a 3-inch round with the back of a spoon. Cook the latkes, 5 or 6 at a time, until well browned on both sides. Drain the latkes on paper towels.
4.
Stir the sour cream, remaining soup and onions in a small bowl. Serve the sour cream mixture with the latkes.
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