Recipe courtesy of Molly Yeh
Potato Latkes with Caramelized Onion Sour Cream
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- Level: Easy
- Total: 1 hr 10 min
- Active: 45 min
- Yield: 12 latkes
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- Level: Easy
- Total: 1 hr 10 min
- Active: 45 min
- Yield: 12 latkes
Ingredients
Caramelized Onion Sour Cream:
Potato Latkes:
Directions
- For the caramelized onion sour cream: Heat the oil in a large skillet over medium heat and add the onion, sugar and 1/4 teaspoon of the salt. Cook, stirring, until the onions are golden brown and caramelized, 30 to 40 minutes. Add the garlic and cook for 2 more minutes. Let cool.
- Mix together the onion mixture, sour cream, onion powder, a few turns of black pepper and remaining 1/4 teaspoon salt. Taste and adjust the seasoning as desired. Cover and refrigerate until ready to serve.
- For the potato latkes: Meanwhile, 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 mixture to the cheesecloth and sprinkle with the kosher salt. Let sit for 30 to 45 minutes.
- Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture.
- In a large bowl, mix together the breadcrumbs, lemon juice, eggs, a few turns of black pepper and the potato mixture. Stir in the scallions.
- In a large skillet, heat 1/4 inch of oil over medium-high heat until shimmering; it's ready when a strand of potato added to the oil immediately starts to sizzle. 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 on both sides, a few minutes per side. Transfer to a wire rack or paper towels and sprinkle with flaky or kosher salt. Repeat with the remaining mixture, adding more oil to the pan as needed between batches.
- Sprinkle the caramelized onion sour cream with chopped scallions and serve with the warm latkes.
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