Name: Latkes with Garlic-and-Onion Sour Cream
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: about 20 latkes
Ingredients: 2 1/2 pounds russet potatoes; 2 onions; 4 cloves garlic; Kosher salt; 4 large eggs; 2 tablespoons fresh lemon juice; Freshly ground black pepper; 2/3 cup panko, plus more if needed; 4 scallions, chopped; Vegetable oil, for frying; Flaky salt, for sprinkling (optional); 2 tablespoons extra-virgin olive oil; 1 finely chopped onion; 1/2 teaspoon kosher salt; 1/2 teaspoon sugar; 2 garlic cloves, minced; 1 cup sour cream; 1/2 teaspoon onion powder; Freshly ground black pepper; Sliced scallions, for topping

Directions

Make the latkes: Using the shredding attachment on a food processor (or mandoline), shred the potatoes, onions and garlic. Line a colander with 2 layers of cheesecloth and set it over a bowl or in the sink. Add the shredded vegetables to the cheesecloth and sprinkle with 2 teaspoons kosher salt. Let drain 30 to 45 minutes. Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture.
While the vegetables drain, make the sour cream: Heat the olive oil in a large skillet over medium heat. Add the onion, 1/4 teaspoon salt and the sugar; cook, stirring, until golden brown, 30 to 40 minutes. Add the garlic and cook 2 minutes, then transfer to a bowl and let cool.
Once the onion mixture has cooled, stir in the sour cream, the remaining 1/4 teaspoon salt, the onion powder and a few grinds of pepper. Cover and refrigerate until ready to serve.
In a large bowl, mix together the eggs, lemon juice, a few grinds of pepper and the panko. Mix in the potato mixture; stir in more panko, 1 tablespoon at a time, if the mixture seems too wet. Stir in the scallions.
In a large cast-iron skillet, heat 1/4 inch of vegetable oil over medium-high heat until shimmering (it’s ready when a strand of potato added to the oil immediately starts to sizzle). Using an ice cream scoop, add blobs of the mixture to the hot oil, spacing them out so as not to crowd the pan. Press down lightly with a spatula to make 1/2-inch-thick patties. Fry until golden brown, a few minutes per side.
Transfer the latkes to a rack or paper towel–lined baking sheet; sprinkle with kosher salt or flaky salt. Repeat with the remaining mixture, adding more oil to the pan as needed. Dollop the garlic-and-onion sour cream on the latkes and top with sliced scallions.

Photograph by David Malosh

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