Potato Latkes with Raspberry-Cinnamon Applesauce

• 4 lb. potatoes, peeled, cut into 2-inch pieces Safeway 2 pkg For $5.00 thru 02/09
• 1 small onion, cut into wedges
• 3 eggs
• 1/4 cup dry bread crumbs
• 1 tsp. salt
• 1/4 cup oil, divided
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• Raspberry-Cinnamon Applesauce

1. Add potatoes and onions, in small batches, to blender or food processor container; cover.
2. Process, using pulsing action, until potatoes are coarsely chopped.
3. Spoon into large colander; drain 15 min., stirring occasionally.
4. Beat eggs lightly in large bowl.
5. Stir in bread crumbs and salt.
6. Add potato mixture; mix well.
7. Heat 2 tsp.
8. of the oil in large skillet.
9. Spoon scant 1/4 cup of the potato mixture into skillet; press lightly with back of spoon to flatten.
10. Repeat with the remaining potato mixture, cooking 4 or 5 latkes at a time.
11. Cook 2 to 3 min.
12. on each side or until golden brown on both sides.
13. Drain on paper towels.
14. Place on foil-covered ovenproof platter; cover to keep warm.
15. Repeat with the remaining potato mixture, adding remaining oil to skillet as needed.
16. Serve with the sour cream and Raspberry-Cinnamon Applesauce.

potatoes, onion, eggs, bread crumbs, salt, oil, s, raspberrycinnamon applesauce

Taken from www.kraftrecipes.com/recipes/potato-latkes-raspberry-cinnamon-applesauce-57125.aspx (may not work)