Molly Yeh's Latkes with Caramelized Onion Sour Cream
They’re crispy and salty on the outside and soft on the inside!
By Molly Yeh
Jump to recipe
Yields:
12 serving(s)
Prep Time:
1 hr
Total Time:
1 hr 10 mins
"These are a variation on the hockey puck–size latkes that I make every year," Molly says. "The caramelized onion sour cream is like a French onion dip for Hanukkah, so consider this an amped-up chips and dip situation!"
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Ingredients
For the Sour Cream
- 2 Tbsp. olive oil
- 1 onion, finely chopped
- 1/2 tsp. sugar
- 1/2 tsp. kosher salt
- 2 cloves garlic, minced
- 1 cup sour cream
- 1/2 tsp. onion powder
- Freshly ground pepper, to taste
- Chopped scallions, for topping
For the Latkes
- 2 1/2 lb. russet potatoes
- 2 medium onions
- 4 cloves garlic
- 1 1/2 tsp. kosher salt
- 2/3 cup panko breadcrumbs
- 2 Tbsp. lemon juice
- 4 large eggs
- Freshly ground pepper, to taste
- 4 scallions, chopped
- Vegetable oil, for frying
- Flaky or kosher salt, for sprinkling
Directions
- Step 1For the sour cream: Heat the olive oil in a medium skillet over medium heat. Add the onion, sugar and 1⁄4 teaspoon 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.
- Step 2Mix together the onion mixture, sour cream, onion powder, a few turns of pepper and the remaining 1⁄4 teaspoon salt. Taste and adjust the seasoning as desired. Cover and refrigerate until ready to serve.
- Step 3Meanwhile, for the latkes: Using the shredding attachment on a food processor (or a mandoline or box grater), 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 45 minutes (it’s OK if the potatoes discolor a bit). Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture.
- Step 4In a large bowl, mix together the panko, lemon juice, eggs, a few turns of pepper and the potato mixture. Stir in the scallions.
- Step 5In a large 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. 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 flaky or kosher salt. Repeat with the remaining mixture, adding more oil to the pan as needed between batches.
- Step 6Sprinkle the caramelized onion sour cream with the chopped scallions and serve with the warm latkes.
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