Golden Panko Latkes with Sour Cream and Chives
That's sour cream and chives on the right. You know what's on the left.
Sour cream, panko, chives, Yukon Gold potato, pastry flour, white peppercorns, and an egg.
Grating the peeled potatoes on a good ol' box grater.
We took it down to the barest nub.
A whole lot of chives. Sliced neatly by Merrill.
Squeezing out the grated potato.
Grated potato, potato water, panko.
The grated potato mixed with white pepper, chives, salt, eggs and pastry flour.
Getting the oil ready -- you want to add enough oil to come halfway up the sides of the latkes (about 1/8 inch). This way they cook on the bottom and sides at once.
Shaping a latke patty. We squeezed the potatoes as we shaped the patties. Then we fluffed the potato strands do the pancake was good and airy.
A dip in panko! The pancakes are fragile -- it's a good idea to use 2 hands to coat them.
Fry them as you go!
First two done, draining on some paper towel.
The pan gets a bit messy as you go because the panko burns. You may want to stop halfway through to clean out your pan. Otherwise, pick out the charred bits and forge ahead!
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A&M say: We have a soft spot for cooks who tinker with classic recipes, retooling the periphery without over-altering the core. That's what Micki Barzilay did with her latkes. The panko coating amplifies the dry-leaf crispness you want in a latke. And Yukon Golds have plenty of moisture and sugar so once they're fried up, they toast handsomely on the edges, while at the center of the pancake, the potato strands remain silky and discreet. We discovered three tips: add the white pepper to taste -- unless you love white pepper, you might want to start with a teaspoon. Once the potatoes are mixed with the eggs and flour, they will continue to weep liquid, so squeeze them out as you shape them, and make sure you also fluff up the strands after squeezing or the pancake will be too dense. Lastly, if you don't have pastry flour, substitute 1 tablespoons all-purpose flour plus 1 tablespoons cake flour. - A&M
micki barzilay says: Both sides of my family are Jewish -- one hailing from the Ashkenazi regions (Eastern European) and the other Sephardic (Greece and the Mediterranean)...With a Rabbi for a great-grandfather, how could I not love to make potato latkes besides the fact I love, love, love potatoes every which way. Having been part recently of a Japanese culinary event, my twist is using Panko rather than the traditional matzoh meal...which gives it the best crispy/crunchy outside while maintaining the soft and flavorful inside...pairing with traditional basic sour cream and applesauce, or my preference sour cream & chives. - micki barzilay
Serves 4-6
- 6 Yukon gold potatoes, peeled and grated (about 2 pounds)
- 1 tablespoon salt
- 1 to 1 1/2 teaspoon white pepper
- 4 tablespoons finely chopped chives, or more to taste (divided use)
- 2 eggs
- 2 tablespoons pastry flour (or substitute 1 tablespoon AP flour + 1 tablespoon cake flour)
- 3 cups panko breadcrumbs (extra crispy)
- 1 cup sour cream
- 1 cup canola oil
- Wash, peel and (medium) grate Yukon gold potatoes. Squeeze and drain excess potato liquid once grated.
- Add salt, white pepper, and 3 tablespoons of finely chopped chives. In a separate bowl beat 2 eggs till frothy.
- Add eggs to potato mixture. Add in flour and mix thoroughly. Form into patties as noted below and cover with the panko breadcrumbs so you no longer see the potato.
- Before you begin the frying process, mix the sour cream together with another tablespoon (or more to taste if you wish) of the finely chopped chives and refrigerate.
- 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. When forming the patties they should be about 3 inches wide and 1/2 inch thick. Once you've cooked the potato pancakes serve hot immediately along with the cold sour cream & chive mixture. Of course if you prefer you can go with the sour cream and applesauce omiting the chives, but I always prefer savory vs. sweet. My Italian partner Louis (originally from Brooklyn) on the other hand prefers ketchup since he thinks he's eating hashbrowns -- just shaped like a patty!
- Your Best Potato Pancakes Contest Finalist!
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Tags: breakfast, Entrees, serves a crowd
3 months ago Amanda Tingolie
I see people posting about the video for this recipe. Can someone post a link? I can't find it & I'm making this for my family tonight. Very excited, they look yummy!
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11 months ago Vivian Henoch
20,000 views and still going strong. Ya gotta hand it to latkes to keep 'em coming back. Panko -- a great fusion of flavor and crunch. Will try it. Next Chanukah.
about 1 year ago Chef Mills
I tried this recipe. All I can say is Amazing!! My wife doesn't like fried food that much but she loved this dish. So much flavor in the cakes!! Yumm
about 1 year ago Chef Mills
I tried this recipe. All I can say is Amazing!! My wife doesn't like fried food that much but she loved this dish. So much flavor in the cakes!! Yumm
about 1 year ago ScarlettSaint
I just joined up so that I can comment on the Latke. I have never heard of this dish before today, but I am certainly going to try it. The step by step photos really help a lot. I think I will have this for Christmas breakfast; it looks yummy. I'll let you know how it turns out.
about 1 year ago ScarlettSaint
I just joined up so that I can comment on the Latke. I have never heard of this dish before today, but I am certainly going to try it. The step by step photos really help a lot. I think I will have this for Christmas breakfast; it looks yummy. I'll let you know how it turns out.
about 1 year ago JacQsFooD
I'm not jewish, but my goodness this is one beautiful dish, just the right amount for a snack or appetizer. Thank you for sharing such a wonderful delightful recipe.
about 1 year ago creamtea
I totally never thought of adding chives to the sour cream for latkes--baked potatoes, yes, but never latkes-- but now it seems so incandescently obvious!
about 1 year ago saltandserenity
My husband also drowns his latkes in ketchup. But then again, he does the same thing to matzoh brie too! Shocking that I still let him eat at the same table with us! I love the panko coating idea. Just brilliant. Can't wait to try it!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Just found these and bookmarked them. Look fantastic!
about 2 years ago eggdoc
Sounds great and I plan to try, but really, all that fuss about "pastry flour" or else substitute with all-purpose+cake flour combo. there are only two tbspns total for six potatoes. What POSSIBLE difference could it really make if I just use 2 tbspns of all purpose flour and call it a day? Seriously.
about 2 years ago monkeymom
Keep these great recipes coming Micki!
about 2 years ago Daphne
Plus, did you see on Amanda's diary for Paris Review, your latke's are highlighted ....really cool, we loved them!
about 2 years ago lapadia
Congrats on being a runner-up, Micki; I love your panko latke idea, and your recipe is on the long list of my Food52 recipes to make!
about 2 years ago HandRocksLadle
Any recommendations on what I can prepare alongside this? I'm having a vegetarian friend (no seafood) over for dinner tomorrow night and would love to serve these!
about 2 years ago Threemealsaday
Congrats. Nicely done.