Golden Panko Latkes with Sour Cream and Chives

A belated post for Hanukkah! We hosted this year and I made latkes (with a corned beef main course). I love this latke recipe for the flavor boost from the chives and the extra crisp that the panko addition gives. Short on time and energy, I used a 2lb bag of frozen shredded hash browns instead of peeling and shredding potatoes and they turned out fabulous with a lot less work.
These turned out so great, I’m thinking about making latkes more of a regular thing. One of our favorite local restaurants serves them as a brunch side option and now I’m dreaming of these with a few perfectly poached eggs. Yum!


Golden Panko Latkes with Sour Cream and Chives
via food52

6 Yukon gold potatoes, peeled and grated (about 2 pounds)
[or a 2lb bag of frozen shredded hash browns]
1 tablespoon Kosher salt
1 to 1 1/2 teaspoon white pepper
4 tablespoons finely chopped chives, or more to taste (divided use)
2 eggs
2 tablespoons flour
3 cups panko breadcrumbs (extra crispy)
1 cup sour cream
1 cup canola oil

Mix the sour cream together with another tablespoon (or more to taste if you wish) of the finely chopped chives and refrigerate.
Wash, peel and (medium) grate Yukon gold potatoes. Squeeze and drain excess potato liquid once grated. If using frozen hashbrowns, start here. I found it them easier to work with once they had begun to thaw a bit. Add salt, white pepper, and 3 tablespoons of finely chopped chives. In a separate bowl beat 2 eggs till frothy. Add eggs and flour and mix thoroughly. Form into patties about 3 inches wide and 1/2 inch thick. Cover with panko breadcrumbs on each side.
Using a large skillet, heat oil which should cover the bottom of skillet and 1/2 way up the sides of the patties. Test first by dropping a teaspoon of mixture into hot oil. It should quickly fry but not so hot it burns (just like when making falafels). The secret is getting the oil to the correct frying temperature so as to flash cook the potatoes to crispy perfection on the outside but remain soft yet cooked on the inside. Once you’ve cooked the potato pancakes serve hot immediately along with the cold sour cream & chive mixture.

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