Publications
Calendar
Contact Us
Beth Tzedec Congregation Logo
DONATIONS AND TRIBUTES
JOIN NOW

Golden Panko Latkes with Sour Cream and Chives

  • 6 Yukon Gold potatoes (peeled and grated (about 2 lbs))
  • 1 tbsp kosher salt
  • 1-1 ½ tsp white pepper
  • 4 tbsp chives (finely chopped, or more to taste)
  • 2 large eggs
  • 2 tbsp pastry flour ((or substitute 1 tbsp AP flour + 1 tbsp cake flour))
  • 3 cups panko breadcrumbs
  • 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 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. It should quickly fry but not so hot it burns. 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.