Golden Panko Latkes with Sour Cream and Chives

November 24, 2010

Test Kitchen-Approved

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&MThe Editors

Serves: 4-6

Ingredients

  • 6 Yukon gold potatoes, peeled and grated (about 2 pounds)
  • 1 tablespoon salt
  • 1 to 1 1/2 teaspoons 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
In This Recipe

Directions

  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!

More Great Recipes:
Breadcrumbs|Chive|Sour Cream|Vegetable|Fry|Serves a Crowd|Make Ahead|Hanukkah|Vegetarian|Snack|Side|Appetizer

Reviews (75) Questions (5)

75 Reviews

chrissyleer September 24, 2015
Any idea approx. how many and at what size this makes?
 
Eileen G. June 3, 2014
It sounds great and I would like to try it. I live in one of the suburbs of Melbourne (Australia) and I never heard of PANKA. Can you help? My name is Eileen Grichting and my email address [email protected]<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />2tpg.com.
 
Meg W. December 18, 2014
Don't know if you've found them yet Eileen - but PANKO crumbs are available in Coles supermarkets. (I'm in Adelaide.) Sometimes you have to look in the Asian section (they are a Japanese product) instead of where the other breadcrumbs are. They are in a yellow plastic packet with a red and white label and a picture of crumbed prawns at the top (200g). They are THE BEST crumbs! I won't use anything else since I discovered them a few years ago!
 
anna November 24, 2013
I am Jewish too never used breadcrumbs to cover potato latkes<br /><br /><br /><br />
 
Amanda T. December 9, 2012
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!
 
Vivian H. April 8, 2012
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.
 
Chef M. February 5, 2012
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
 
Chef M. February 5, 2012
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
 
ScarlettSaint December 23, 2011
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.
 
ScarlettSaint December 23, 2011
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.
 
JacQsFooD December 21, 2011
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.
 
creamtea December 19, 2011
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!
 
saltandserenity December 18, 2011
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!
 
boulangere March 17, 2011
Just found these and bookmarked them. Look fantastic!
 
Sandy R. December 19, 2010
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.
 
monkeymom December 9, 2010
Keep these great recipes coming Micki!
 
Daphne December 9, 2010
Plus, did you see on Amanda's diary for Paris Review, your latke's are highlighted ....really cool, we loved them!<br />
 
lapadia December 8, 2010
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!
 
HandRocksLadle December 7, 2010
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!
 
Threemealsaday December 6, 2010
Congrats. Nicely done.
 
joeq2k December 5, 2010
A real treat!<br /><br />As was the blog video.<br /><br />Kudos Micki!!
 
joeq2k December 5, 2010
Yummmmy!!