Leek, Potato & Caraway Latkes With Spiced Sour Cream

• 14 cup all-purpose flour
• 4 cups shredded peeled baking potatoes (about 2 pounds)
• 2 cups chopped leeks (thoroughly washed)
• 1 teaspoon caraway seed
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 large egg
• 1 large egg white
• 4 teaspoons vegetable oil, divided
• cooking spray
• 14 teaspoon ground cumin
• 18 teaspoon ground red pepper or 18 teaspoon crushed red pepper flakes
• 18 teaspoon garlic powder
• 8 ounces carton reduced-fat sour cream

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

flour, baking potatoes, leeks, caraway seed, salt, ground black pepper, egg, egg white, vegetable oil, cooking spray, ground cumin, ground red pepper, garlic, sour cream

Taken from www.food.com/recipe/leek-potato-caraway-latkes-with-spiced-sour-cream-270801 (may not work)