Sour cream not on your Hanukkah-Thanksgiving menu? Applesauce is an easy and delicious substitute. By The Associated Press
- 1 cup sour cream
- 1/4 cup finely chopped dried cranberries
- 2 tablespoons packed dark brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- Vegetable oil
- 1 medium yellow onion, chopped
- 1 small sugar pumpkin, peeled, seeded and shredded (about 3 cups)
- 2 eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Toasted pecans, to garnish
- In a small bowl, stir together the sour cream, cranberries, brown sugar, cinnamon, nutmeg and cloves. Set aside.
- In a medium skillet over medium, heat 1 tablespoon of vegetable oil. Add the onion and cook until very tender and well browned, about 12 to 15 minutes. Transfer the onion (reserving the skillet) to a medium bowl and mix in the shredded pumpkin, eggs, flour, salt and black pepper.
- Wipe out the skillet used to cook the onions. Return it to medium-high heat and add a 1 / 4inch of vegetable oil. Working in batches, scoop the pumpkin mixture by the heaping tablespoonful into the pan, 3 or 4 scoops at a time. Flatten each scoop with the back of the spatula and cook until browned on both sides and tender at the center, about 3 minutes per side.
- Transfer to a wire rack set over a baking sheet to drain. Serve topped with the cranberry sour cream and garnished with toasted pecans.
Nutrition information per serving: 140 calories; 80 calories from fat (57 percent of total calories); 9 g fat (3.5 g saturated; 0 g trans fats); 50 mg cholesterol; 12 g carbohydrate; 1 g fiber; 7 g sugar; 3 g protein; 220 mg sodium.