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
Traditional potato pancakes are tastier when they're served with this creamy mushroom-onion sauce.
Directions
Print
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
Salsa Verde Vinaigrette
Looking to spice up your salad? Our Salsa ...
Seafood Chowder
You don't have to live in New England to e...
Roasted Orange Cranberry Sauce
This delectable cranberry sauce with hints...
Orange Cranberry Sauce
Our 20-minute, make-ahead, orange cranber...