Golden Panko Latkes with Sour Cream and Chives

By • November 24, 2010 • 78 Comments



Author Notes: 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 micki barzilay

Food52 Review: 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&MA&M

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
  1. Wash, peel and (medium) grate Yukon gold potatoes. Squeeze and drain excess potato liquid once grated.
  2. Add salt, white pepper, and 3 tablespoons of finely chopped chives. In a separate bowl beat 2 eggs till frothy.
  3. 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.
  4. 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.
  5. 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!

Tags: breakfast, Entrees, serves a crowd

Comments (78) Questions (4)

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8 months ago anna

I am Jewish too never used breadcrumbs to cover potato latkes



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over 1 year 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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over 2 years 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.

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over 2 years 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

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over 2 years 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

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over 2 years 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.

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over 2 years 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.

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over 2 years 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.

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over 2 years 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!

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over 2 years 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!

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Just found these and bookmarked them. Look fantastic!

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over 3 years ago Sandy Rosenberg

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.

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over 3 years ago monkeymom

Keep these great recipes coming Micki!

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over 3 years ago Daphne

Plus, did you see on Amanda's diary for Paris Review, your latke's are highlighted ....really cool, we loved them!

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over 3 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!