With golden, crisp crusts, our Potato Latkes with Chive Sour Cream are a delicious take on traditional recipes. The accompanying cream adds a light herbal flavor.
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
- 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.
- In a medium bowl, combine grated potato, eggs, flour, salt, and pepper, stirring to combine. Set aside.
- 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.
- Preheat oven to 250°.
- 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.
- 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.
- 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
Chive Sour Cream
Makes 1½ cups
Ingredients
- 1½ cups sour cream
- ¼ cup chopped fresh chives
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a small bowl, combine sour cream, chives, salt, and pepper. Refrigerate for at least 1 hour before serving.
Notes
Note: Chive Sour Cream may be refrigerated in an airtight container for up to 3 days.
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