Latkes with Sour Cream-Mushroom Sauce
Traditional potato pancakes are tastier when they're served with this creamy mushroom-onion sauce.
Ingredients
2 large russet potato, shredded (about 3 cups)
5 green onion, chopped (about 1/2 cup plus 2 tablespoons)
0.25 cup all-purpose flour
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup sour cream
5 green onion, chopped (about 1/2 cup plus 2 tablespoons)
0.25 cup all-purpose flour
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup sour cream
Instructions
Place the potatoes into a colander. Rinse with cold water. Blot dry with paper towels.
Stir the potatoes, 1/2 cup onions, flour and 1/2 cup soup in a medium bowl.
Heat vegetable 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.
Stir the sour cream, remaining soup and onions in a small bowl. Serve the sour cream mixture with the latkes.
Stir the potatoes, 1/2 cup onions, flour and 1/2 cup soup in a medium bowl.
Heat vegetable 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.
Stir the sour cream, remaining soup and onions in a small bowl. Serve the sour cream mixture with the latkes.
Latkes with Sour Cream-Mushroom Sauce
Print
Traditional potato pancakes are tastier when they're served with this creamy mushroom-onion sauce.
Instructions
Place the potatoes into a colander. Rinse with cold water. Blot dry with paper towels.Stir the potatoes, 1/2 cup onions, flour and 1/2 cup soup in a medium bowl.Heat vegetable 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.Stir the sour cream, remaining soup and onions in a small bowl. Serve the sour cream mixture with the latkes.
Ingredients
2 large russet potato, shredded (about 3 cups)5 green onion, chopped (about 1/2 cup plus 2 tablespoons)0.25 cup all-purpose flour1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 cup sour cream
