INGREDIENTS

    LATKES
  • 1/4 cup all-purpose flour
  • 4 cups shredded peeled baking potatoes (about 2 pounds)
  • 2 cups chopped leeks (thoroughly washed)
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 large egg
  • 1 large egg white
  • 4 teaspoons vegetable oil, divided
  • cooking spray

    • SAUCE

  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepperor crushed red pepper flakes
  • 1/8 teaspoon garlic powder
  • 8 ounces carton reduced-fat sour cream

DIRECTIONS

  1. LATKES:.
  2. Preheat oven to 350°F.
  3. To prepare latkes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (flour through egg white) in a large bowl; stir well.
  4. Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat.
  5. Spoon 1/4 cup batter for each of 4 pancakes into pan; cook for 3 minutes on each side or until browned.
  6. Repeat procedure with remaining oil and batter.
  7. Place pancakes on a baking sheet coated with cooking spray.
  8. Bake at 350°F for 12 minutes or until crisp.
  9. SAUCE:.
  10. To prepare sauce, combine cumin and remaining ingredients, and stir well.
  11. Serve sauce next to or over latkes.