Fry
Golden Panko Latkes With Sour Cream &Â Chives
Popular on Food52
76 Reviews
Casey T.
December 19, 2019
Was really nervous about making latkes for the first time but these turned out so great! I was also able to make gluten-free by subbing out the panko for brown rice "bread" crumbs. Looking forward to making these again next holiday season.
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]
2tpg.com.
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!
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!
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.
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!
TheWimpyVegetarian
December 4, 2010
Tired these tonight, Micki, and they were just great!! My Jewish husband just loved them!! Thanks so much for this great recipe.
micki B.
December 4, 2010
Thank you so much for checking the latkes out & so glad your jewman liked them...it might be fun for the 4 of us to get together sometime and you and I could each cook part of the meal and they can be our tasters ~......especially since they both love the sweets so much....
micki B.
December 3, 2010
Thanks Helen ( Antonia) ...really appreciate your thoughts and well wishes
micki B.
December 2, 2010
Thank you so much to Amanda and Merrill and all my new friends at food 52- you guys are the best... It feels like a giant LOVE IN. I love how everyone who is part of the food 52 experience feel like Family...it seems that any of us could go to anywhere else we are in the country and have an immediate warm and fuzzy bond ! Not to mention some of the best food anywhere ever!
Happy Holidays...starting now with Hanukah!
Happy Holidays...starting now with Hanukah!
gingerroot
December 2, 2010
These sound delicious! Congratulations on being a finalist!
micki B.
December 2, 2010
Thank you so much gingeroot, I really appreciate it ...By the way I love and am trying many of the recipes you 've submitted and always look foreward to seeing what you come up with next !
I'm crossing my fingers on this one....Panko rocks!
I'm crossing my fingers on this one....Panko rocks!
mrslarkin
December 2, 2010
These are terrific! We made them for dinner tonight. Congrats!
micki B.
December 2, 2010
mrslarkin, Thank you sooo much for trying them .. How did the panko work out for you ,,Cripsy and golden ? I too, love so many of your submissions...thanks for all your wonderful recipes as well.
mrslarkin
December 3, 2010
Yep! Crispy and golden! I subbed AP flour and Wondra for the pastry flour and it worked out fine. Also, after squeezing out the potato liquid by hand, I squeezed them further with the potato ricer. Worked like a charm.
Daphne
December 2, 2010
They look fantastic, Micki! Hash browns shaped like a patty is funny too! Hope you feel better soon!
micki B.
December 2, 2010
Hi Thanks so much for your comments and well wishes ( I can't believe I came down with this flu having just been offered a really wonderful catering opportunity for this weekend that I can't do!)......not sure if you saw my photo of them vs A & M's ...mine are a bit fuller & more uniform and more golden than brown...Let me know what you think if you try them...
Thanks again for your wonderful hospitality - it was so great and I loved the table settings ,flowers and your darling family.
Thanks again for your wonderful hospitality - it was so great and I loved the table settings ,flowers and your darling family.
Daphne
December 2, 2010
made them tonight, sort of! Had some riced potato (and potato starch from the bottom of boiling the potatoes) leftover in the fridge from my parker house rolls starter for Thanksgiving. Subbed this for the grated potato ,but I'll try the exact recipe when I go to the store next. PS I like their pic. / bite- size look great too.
Daphne
December 4, 2010
Micki, I made your exact recipe tonight and it was my second time ever( with my old riced potatoes last night as first try) for latkes. I watched the video today which was actually quite helpful because I was not prepared for all the sweating of the potatoes with the freshly grated potatoes.I watched them squeeze and fluff and I did the same! These latkes were fantastic! Superb!
Last month was a pleasure for our family to host..... thank you for coming and for being part of it all, I still think about the egg and olive canapes from Amanda's book you brought. Happy Hanukkah! Daphne
Last month was a pleasure for our family to host..... thank you for coming and for being part of it all, I still think about the egg and olive canapes from Amanda's book you brought. Happy Hanukkah! Daphne
MyCommunalTable
December 2, 2010
Congrats! These sound great!
micki B.
December 2, 2010
Thank you so much, I really appreciate it...and crossing my fingers...Let me know if you try them and what you think.
DanaD
December 2, 2010
I want to serve this at a Hanukkah dinner on Saturday but I'll need to make them in advance. Anyone know what would happen if I kept them in the oven on warm for a few hours?
micki B.
December 2, 2010
Of course as with all fried foods it is always best to serve fried quickly in the hot oil then onto the paper towel to absorb excess oil - second best would be to prepare per my recipe but squeeze some lemon over the mixture then refrigerate which will stop them from turning brown & just allow a few minutes prior to serving to do the final part- dropping into the hot oil- if you don't even have those extra few minutes just prior to serving ...then you can follow the recipe, make them all, drain extra well, changing out the paper towels till no more oil saturates, then put back into the oven on the absolute lowest setting till you are ready to serve... these are perfect for Hanukkah. Love to hear how it works out for you.
cookinginvictoria
December 2, 2010
Yum -- I love panko. These look incredibly yummy. Congratulations on being a finalist!
micki B.
December 2, 2010
Thank you so much I really appreciate it....I also love panko and am experimenting using Panko as an extension to a tempura now as well...let me know if you try them and what you think....
TheWimpyVegetarian
December 2, 2010
CONGRATULATIONS, Micki!! I'm so happy for you. As I wrote earlier, these look just delicious!! I can see I'll be making latkes this week!
micki B.
December 2, 2010
Thank you so much and again congrats on your win last week I'm crossing my fingers...and who knows we might be able to go to Williams -Sonoma together...How cool would that be...and it would lift my spirits having not been able to go foreward on this weekend which I was looking foreward to...
Loved the picture of you in the garden w/ the flowers ( is that your garden)? If so I'd love to come see it when in bloom, how beautiful...
Loved the picture of you in the garden w/ the flowers ( is that your garden)? If so I'd love to come see it when in bloom, how beautiful...
fiveandspice
December 2, 2010
Looks tasty! congrats!
micki B.
December 2, 2010
Thank you so much....I am planning to try your stuffed grape leaves w/ goat cheese as soon as I get over this flu....they look awesome.
fiveandspice
December 3, 2010
The flu?! Yucky!!! I hope you recover very expeditiously so you can get back to your excellent cooking and recipe creation!
Sagegreen
December 2, 2010
Congrats, micki! Your recipe looks really wonderful....awfully stiff competition! It is thrilling to be a finalist. Good luck!
micki B.
December 2, 2010
Thank you so much...I really appreciate your comments...it is thrilling. and would definately brighten my week..especially since I've been sick and had to pass on a really cool catering job this weekend....so I am crossing my fingers & hoping.
As you know I love so many of your submissions and looking foreward to trying more as soon as I feel better...
As you know I love so many of your submissions and looking foreward to trying more as soon as I feel better...
Sagegreen
December 2, 2010
I was really sick with the flu the Thanksgiving week and finally am feeling better. I think you are going to win handily! But this is really fun. Hope you get better soon.
TheWimpyVegetarian
November 30, 2010
These look just wonderful! I saved this to try it soon. And great photo, Micki!!
micki B.
December 1, 2010
Thank you so much...I was asked to do a really cool catering for 100 people this weekend and was going to ask you if you wanted to work on it with me...but I got the flu and took a pass on the job ( they already had a back up person or would have checked to see if you wanted it).
TheWimpyVegetarian
December 2, 2010
Thanks so much for thinking of me, Micki! Keep me in mind in the future. And I hope you're feeling better - there's a lot of people sick with the flu right now! Maybe getting into the finalist round with this great recipe will help. Take care of yourself.
micki B.
November 25, 2010
Thanks Dr. Babs...and congrats on last week's win...The panko definately kicks up the crunch!
drbabs
November 25, 2010
Sweet! I bet panko adds a nice crunchiness to the traditional latke!
larry N.
November 25, 2010
unbelievable, i never would have imagined "latkes" could taste this good. looking forward to eating my next batch tomorrow and devoting one lunch a week to this new delight. the culinary maestro
See what other Food52ers are saying.