Categories: Appetizers
Ingredients
- Sour Cream:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1/2 tsp sugar
- 1/2 tsp kosher salt
- 2 garlic cloves, minced
- 1 cup sour cream
- 1/2 tsp onion powder
- Black pepper, to taste
- Chopped scallions, for topping
- Latkes:
- 2 1/2 lbs. russet potatoes
- 2 medium onions
- 4 garlic cloves
- 1 1/2 tsp kosher salt
- 2/3 cup panko
- 2 tbsp lemon juice
- 4 large eggs
- Black pepper, to taste
- 4 scallions, chopped
- Vegetable oil, for frying
- Flaky or kosher salt, for sprinkling
Directions
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For the sour cream, heat the olive oil in a medium skillet over medium heat. Add the onion, sugar, and 1/4 tsp kosher salt. Cook, stirring, until the onion is golden brown and caramelized, 20 to 30 minutes. Add the garlic and cook for 2 more minutes. Let cool.
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Mix together the onion mixture, sour cream, onion powder, black pepper and 1/4 tsp salt. Taste and adjust the seasoning as desired. Cover and refrigerate until ready to serve.
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Meanwhile, for the latkes: Using the shredding attachment on a food processor, shred the potatoes, onions and garlic. Line a colander with two layers of cheesecloth and set it over a bowl or in the sink. Add the shredded mixture to the cheesecloth and sprinkle with the kosher salt. Let sit for 30 to 40 minutes. Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture.
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In a large bowl, mix together the panko, lemon juice, eggs, black pepper and the potato mixture. Stir in the scallions.
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In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat until shimmering. Use a 1/2-cup ice cream scoop to add compact scoops of the mixture to the oil, spacing them out so as not to crowd the pan. Press the scoops down lightly with a spatula to get 1/2 inch thick patties. Fry until golden brown, about 3 minutes per side. Transfer to a rack or paper towels and sprinkle with salt. Repeat with the remaining mixture, adding more oil to the pan as needed between batches.
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Sprinkle the caramelized onion sour cream with the chopped scallions and serve with the warm latkes.