Sweet Vidalia Onion Latkes

Sweet Vidalia Onion Latkes

1 Vidalia Onion

1 large potato

1 small carrot

1 large egg, lightly beaten

2 T. all purpose flour

salt and pepper, to taste

2-4 T. vegetable oil

Using a large grater, grate onion, potato and carrot. Place vegetables in strainer; rinse with cool water until water runs clear. Drain well; squeeze out excess water and pat dry with paper towel.

Combine grated vegetables, egg, flour and salt and pepper. Heat vegetable oil in large skillet over medium-heat. Working in batches and using 2-3 Tbsp. of vegetable mixture into skillet. Flatten slightly and cook until undersides are golden brown flip and brown on the other side.

Serve with Creamy Vidalia Onion Sauce.

Makes 8 pancakes.

Creamy Vidalia Onion sauce:
In a small skillet, melt 1 tbsp butter or margarine over medium heat; sauté 1 chopped Vidalia Onion until softened; cool. Mix 1 envelope beef flavored bouillon with 1 cup sour cream, 1/2 tsp. Worcestershire sauce and cooked onions.

Makes 1 1/3 cup sauce.

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