1 lb. baking potatoes (about 3), peeled
1 small onion
2 eggs, beaten
1/4 cup flour
1/4 tsp. ground black pepper
1/4 cup oil, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 cup applesauce
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 eggs, flour and pepper; mix well.
Heat 2 Tbsp. oil in large nonstick skillet on medium-high heat. For each latke, carefully drop 1/4 cup potato mixture into skillet, cooking 6 latkes at a time. Press with back of spatula to flatten. 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 oil and potato mixture.
Serve warm topped with remaining ingredients.
Save 30 calories and 4g of fat, including 2g of sat fat, per serving by preparing with egg whites and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Quick Classic Latkes
Substitute 6 cups frozen shredded hash browns (about 1/2 of 30-oz. pkg.) for the 1 lb. grated baking potatoes. Place hash browns in strainer. Rinse with cold water until thawed; drain. Finely chop onion. Use both to make latkes as directed.
Substitute 6 Tbsp. matzo meal for the 1/4 cup flour.