1 lb. baking potatoes (about 3), peeled
1 small onion
1 egg, beaten
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup oil
1/4 cup BREAKSTONE'S Sour Cream
1 Tbsp. chopped fresh chives
Grate potatoes, then onion using large holes of box grater; place in center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Hold pouch over sink, then squeeze to remove as much moisture from vegetables as possible. Empty vegetable mixture into large bowl. Add egg, flour, salt and pepper; mix well.
Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully drop 1 Tbsp. potato mixture into skillet, cooking 2 or 3 latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining potato mixture.
Serve warm topped with sour cream and chives.
Enjoy a serving of this indulgent side dish with a serving of cooked lean meat, poultry or fish.
Latkes can be made ahead of time. Refrigerate until ready to serve. To reheat, place in shallow pan and bake in 350°F-oven 10 min. or until heated through.
How to Substitute Matzo Meal for Flour
Substitute 3 Tbsp. matzo meal for the 2 Tbsp. flour.
Recipe can be easily doubled for a larger crowd. Prepare as directed, doubling all ingredients. Makes 8 servings.