Best 4 Latkes With Chive Sour Cream Recipes

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Latkes with chive sour cream is a classic Eastern European dish that is perfect for any special occasion or holiday gathering. Made with grated potatoes, onions, and eggs, these crispy latkes are often served with applesauce or sour cream. In this article, we'll explore the world of latkes, providing you with a comprehensive guide to creating the perfect latke, from selecting the right ingredients to perfecting the cooking technique. We'll also share a delicious recipe for chive sour cream, the perfect accompaniment to these crispy potato pancakes.

Let's cook with our recipes!

POTATO LATKES WITH CARAMELIZED ONION SOUR CREAM



Potato Latkes with Caramelized Onion Sour Cream image

Provided by Molly Yeh

Time 1h10m

Yield 12 latkes

Number Of Ingredients 20

2 tablespoons olive oil
1 yellow onion, finely chopped
1/2 teaspoon sugar
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 cup sour cream
1/2 teaspoon onion powder
Black pepper
Chopped scallions, for topping
2 1/2 pounds russet potatoes
2 medium yellow onions
4 cloves garlic
1 1/2 teaspoons kosher salt
2/3 cup panko breadcrumbs
2 tablespoons lemon juice
4 large eggs
Black pepper
4 scallions, chopped
Flavorless oil, for frying
Flaky or kosher salt, for sprinkling

Steps:

  • For the caramelized onion sour cream: Heat the oil in a large skillet over medium heat and add the onion, sugar and 1/4 teaspoon of the salt. Cook, stirring, until the onions are golden brown and caramelized, 30 to 40 minutes. Add the garlic and cook for 2 more minutes. Let cool.
  • Mix together the onion mixture, sour cream, onion powder, a few turns of black pepper and remaining 1/4 teaspoon salt. Taste and adjust the seasoning as desired. Cover and refrigerate until ready to serve.
  • For the potato latkes: Meanwhile, using the shredding attachment on a food processor (or mandoline), shred the potatoes, onions and garlic. Line a colander with 2 layers of cheesecloth and set it over a bowl or in the sink. Add the shredded mixture to the cheesecloth and sprinkle with the kosher salt. Let sit for 30 to 45 minutes.
  • Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture.
  • In a large bowl, mix together the breadcrumbs, lemon juice, eggs, a few turns of black pepper and the potato mixture. Stir in the scallions.
  • In a large skillet, heat 1/4 inch of oil over medium-high heat until shimmering; it's ready when a strand of potato added to the oil immediately starts to sizzle. Use a 1/2-cup ice cream scoop to add compact scoops of the mixture to the oil, spacing them out so as not to crowd the pan. Press the scoops down lightly with a spatula to get 1/2-inch-thick patties. Fry until golden brown on both sides, a few minutes per side. Transfer to a wire rack or paper towels and sprinkle with flaky or kosher salt. Repeat with the remaining mixture, adding more oil to the pan as needed between batches.
  • Sprinkle the caramelized onion sour cream with chopped scallions and serve with the warm latkes.

CREAMY CRISPY LATKES WITH GARLIC CUMIN SOUR CREAM



Creamy Crispy Latkes with Garlic Cumin Sour Cream image

Provided by Food Network

Time 35m

Yield 16 to 20 latkes

Number Of Ingredients 16

Canola oil, for frying
1 head garlic
1 tablespoon extra-virgin olive oil
1 teaspoon cumin seeds
1 cup sour cream
1 tablespoon freshly chopped parsley
5 russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 leek, finely chopped and cleaned thoroughly
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
3 eggs
2 cups breadcrumbs
1 cup all-purpose flour

Steps:

  • For the garlic cumin sour cream: Preheat the oven to 350 degrees F. Slice the garlic horizontally, drizzle with olive oil and wrap in tin foil. Place in the oven for 30 to 40 minutes. Remove, cool and mash the cloves into a paste. While the garlic is cooking, get a small saute pan hot over medium-low heat and toast the cumin seeds for a couple of minutes until fragrant. Then either grind up the toasted cumin in a spice grinder or chop with a knife until fine. Mix the sour cream with the toasted cumin, parsley and the roasted garlic. Reserve.
  • For the latkes: Fill a pot three-quarters of the way up with water and add the potatoes. Bring the water to a boil, and then turn down the heat to a low boil. Boil until the potatoes are completely cooked (a knife slides in very easily), 20 to 30 minutes.
  • While the potatoes are boiling, heat up a pan over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Saute the leeks with the garlic until soft with no color. Season well with salt and pepper, lower the heat to medium-low and cook for another 3 minutes. Then take off the heat.
  • Once the potatoes are ready, place in a large bowl and mix in the sauteed leek mixture, nutmeg, the remaining 5 tablespoons butter and the remaining 1 tablespoon olive oil. Season well with salt and pepper, and reserve.
  • Whisk the eggs in a shallow bowl or dish and set aside. Add the breadcrumbs and the flour to two separate plates. Season the flour well with salt and pepper.
  • Roll a ball with the potato mixture that easily fits in the palms of your hands, about 2 tablespoons, and flatten slightly to make a patty. You don't want them too thick or too big. Dredge the potato patty with the flour, shaking off the excess. Dunk in the eggs and then coat with the breadcrumbs.
  • Get a large pan hot over medium-high heat, add an inch of canola oil and fry when the temperature reaches 350 degrees F. Remove from oil when the latkes are golden brown, 2 to 3 minutes. Serve hot with the garlic cumin sour cream.

PORCINI MUSHROOM LATKES WITH MUSHROOM SALAD AND CHIVE "CREAM"



Porcini Mushroom Latkes with Mushroom Salad and Chive

Provided by Selma Brown Morrow

Categories     Milk/Cream     Mushroom     Appetizer     Hanukkah     Vegetarian     High Fiber     Winter     Chive     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

Latkes:
1 ounce dried porcini mushrooms
2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
2 cups chopped onions, divided
1 large egg
1 tablespoon all purpose flour
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil (for frying)
Salad and chive cream:
1 cup nondairy sour cream
1/4 cup chopped fresh chives
3 1/2 tablespoons (or more) white wine vinegar, divided
2 tablespoons olive oil
3 small garlic cloves, pressed
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
8 ounces crimini mushrooms, sliced
3 cups (packed) baby greens
Ingredient info: Dried porcini mushrooms are available in the produce section of many supermarkets and at specialty foods stores and italian markets.

Steps:

  • For latkes:
  • Combine porcini and boiling water in bowl. Soak until soft, about 30 minutes. Strain, pressing out all liquid. Chop porcini.
  • Blend potatoes and 1/2 cup onions in processor until finely ground and some liquid forms. Turn mixture out onto kitchen towel. Gather towel around and squeeze mixture very dry. Scrape into large bowl. Add 1 1/2 cups onions and next 4 ingredients. Stir until batter becomes moist. Add porcini.
  • Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Working in batches, drop potato mixture into skillet by scant 1/4 cupfuls. Flatten into 2 1/2-inch rounds. Cook until golden, 3 to 4 minutes per side. Transfer to large baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until crisp, 4 to 5 minutes per side.
  • For salad and chive cream:
  • Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.
  • Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill.
  • Heat oil in large skillet over medium-high heat. Add garlic and all mushrooms; sprinkle with salt and pepper. Sauté until brown, 6 to 7 minutes. Sprinkle with 2 tablespoons vinegar; toss. Season with salt, pepper, and more vinegar, if desired.
  • Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream.
  • What to drink:
  • Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).

SOUR CREAM AND CHIVE POTATO PANCAKES



Sour Cream and Chive Potato Pancakes image

Yummy pancakes which can be served for breakfast, brunch, as a snack or as a side-dish. Although the recipe specifies sebago potatoes, you can also use russet burbank or spunta potatoes. All of these are potatoes that are varieties which are good for baking. This recipe has been adapted from a recipe in the Australian Women's Weekly's 'Potatoes: over 100 exciting ways to cook the humble spud', recently reprinted by popular demand. It is essential to squeeze as much moisture as possible from the potatoes in step one before adding the potatoes to the other ingredients. Please feel free to vary the herbs according to your taste preferences.

Provided by bluemoon downunder

Categories     Breakfast

Time 35m

Yield 20 Sour Cream and Chive Potato Pancakes, 6 serving(s)

Number Of Ingredients 13

900 g sebago potatoes, peeled (just under 32oz)
1 medium brown onions (150g) or 1 yellow onion, finely chopped (just under 5oz)
2 -3 garlic cloves, finely chopped
1/4 cup fresh chives, finely chopped
1 teaspoon dried rosemary, to taste
1 teaspoon dried sage, to taste
sea salt, to taste
fresh ground pepper, to taste
2 eggs, separated
2 tablespoons plain flour
1/2 cup sour cream, low fat is fine (120g)
2/3 cup vegetable oil (160ml)
80 g butter (just under 3oz)

Steps:

  • Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
  • Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
  • Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
  • Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.

Tips:

  • Choose the right potatoes: For the best latkes, use starchy potatoes like Russets or Yukon Golds. These potatoes will hold their shape better when grated and fried.
  • Grate the potatoes finely: This will help the latkes to cook evenly and crispy.
  • Squeeze out the excess moisture from the potatoes: This will help the latkes to be crispy and not soggy.
  • Use a hot skillet and plenty of oil: This will help the latkes to cook quickly and evenly.
  • Don't overcrowd the skillet: Cook the latkes in batches to avoid overcrowding, which can make the cooking process uneven.
  • Serve the latkes hot with your favorite toppings: Traditional toppings include applesauce, sour cream, and chives. However, you can also get creative with toppings such as smoked salmon, caviar, or even a fried egg.

Conclusion:

Latkes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple tips, you can make perfect latkes that are crispy on the outside and tender on the inside. So next time you're looking for a tasty and satisfying meal, give latkes a try!

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