Potato Latkes with Chive Sour Cream
 
Makes 6 to 8 servings 
Ingredients
  • 2½ pounds baking potatoes, peeled
  • 2 large eggs, lightly beaten
  • ¼ cup matzo flour
  • 1½ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • Peanut oil, for frying
  • Chive Sour Cream (recipe follows)
Instructions
  1. Using a box grater, grate potatoes coarsely, then place in a bowl of cold water. Soak for 5 minutes. Strain well. Spread potatoes on a large, clean kitchen towel; tightly roll up towel. Twist towel over sink or a bowl, wringing out as much moisture as possible.
  2. In a medium bowl, combine grated potato, eggs, flour, salt, and pepper, stirring to combine. Set aside.
  3. In a heavy-bottomed stockpot over medium-high heat, pour peanut oil to a depth of 2 inches. Heat until oil registers 350° on an instant-read thermometer.
  4. Preheat oven to 250°.
  5. Meanwhile, press approximately 3 tablespoons potato mixture into a 3-inch round biscuit cutter. Slide cutter up and away from potato mixture. Repeat with remaining potato mixture, making 12 disks.
  6. Working in batches, carefully place potato disks in hot oil, adjusting heat as necessary to keep oil at 350°. Cook until undersides of latkes are golden brown, approximately 5 minutes. Using a slotted spoon, flip latkes, and cook until uniformly golden brown, approximately 5 minutes more.
  7. Use a slotted spoon to transfer latkes to a plate lined with paper towels.  Drain both sides, then transfer to a baking sheet. Place latkes in warm oven while frying remaining batches. Serve with Chive Sour Cream, if desired
Recipe by TeaTime Magazine at https://teatimemagazine.com/potato-latkes-with-chive-sour-cream-recipe/