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Latkes with Sour Cream-Mushroom Sauce

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Latkes with Sour Cream-Mushroom Sauce

Latkes with  Sour Cream-Mushroom Sauce
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total prep 76 calories/serving
Traditional potato pancakes are tastier when they're served with this creamy mushroom-onion sauce.


  • 2 large russet potato , shredded (about 3 cups)
  • 5 green onion , chopped (about 1/2 cup plus 2 tablespoons)
  • 1/4 cup all-purpose flour
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • vegetable oil
  • 1 cup sour cream


  • 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 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.
  • Stir the sour cream, remaining soup and onions in a small bowl.  Serve the sour cream mixture with the latkes.