Potato Latkes with Caramelized Onion Sour Cream

Steps to make

1. 1

   Caramelize onions

   40 min
   

   Heat 2 tablespoons of oil in a large skillet over medium heat. Add 1 chopped onion, ½ a teaspoon of sugar, and ¼ teaspoon of the salt. Cook for 30-40 minutes, stirring frequently until the onions are golden brown and caramelized.

2. 2

   Add garlic

   2 min
   

   Add 2 minced cloves of garlic and cook for 2 minutes more. Remove from the heat and leave to cool.

4. 3

   Combine onion mixture with sour cream

   2 min
   

   Once cool, mix the caramelized onion mixture with 1 cup of sour cream, ½ a teaspoon of onion powder, a few grinds of black pepper and the remaining ¼ teaspoon salt. Taste and adjust the seasoning as desired. Cover and place in the refrigerator to chill until ready to serve.

5. 4

   Shred potato, onion and garlic

   10 min
   

   Shred 2½ pounds of potatoes, 2 onions and 4 cloves of garlic using a food processor or mandoline.

6. 5

   Drain moisture from potato mixture

   45 min
   

   Place 2 layers of cheesecloth in a colander. Set the colander over a bowl or in the sink. Add the shredded potato mixture to the cheesecloth. Sprinkle the mixture with 1½ teaspoons of kosher salt. Leave to drain for 30-45 minutes. Once drained, bring the edges of the cheesecloth together and squeeze out any excess moisture using your hands.

7. 6

   Add eggs, salt, baking powder and flour

   5 min
   

   In a separate large bowl, mix ⅔ cup of bread crumbs, 2 tablespoons of lemon juice, 4 large eggs, and a few grinds of black pepper with the potato mixture. Stir in 4 chopped scallions.

8. 7

   Heat oil

   5 min
   

   Place ¼ inch of oil in the bottom of a skillet. Check that the oil is hot enough by dropping a sliver of potato in. It should start to sizzle immediately.

9. 8

   Cook latkes in oil

   2 min
   

   Using a ½ cup ice cream scoop, add compact scoops of the latke mixture to the oil. Space the latkes out so the skillet is not crowded. Press the latkes down with a spatula to get ½-inch thick patties.

10. 9

    Drain

    6 min
    

    When the latkes are golden brown on each side, transfer to a wire rack or paper towels. Sprinkle with flaky or kosher salt.

11. 10

    Cook remaining latke mixture

    20 min
    

    Repeat until you have used up all the remaining mixture. Add more oil to the pan as required between batches.

12. 11

    Serve

    1 min
    

    Serve as a Hanukkah appetizer with the caramelized onion sour cream and sprinkle with chopped scallions.