Frenchified Latkes With Chive Sour CreamRecipe By: Antoni Porowski
“You don’t have to be Jewish to love these crispy potato pancakes!,” says Queer Eye‘s culinary expert Antoni Porowski. “I French mine up by adding nutty Comté or Gruyère and serving them with spoonfuls of Chive Sour Cream.”
Chive Sour Cream
- 1 cup (8 oz.) full-fat sour cream
- 2tbsp finely chopped fresh chives, plus more for sprinkling
- Finely grated zest of 1⁄2 lemon
- Pinch kosher salt
- 2lbs. russet or Yukon Gold potatoes
- 1 medium sweet or yellow onion
- 1 cup coarsely grated Gruyère, Comté, or Emmenthal (about 4 oz.)
- 1 large egg, beaten
- 2 tsp chopped fresh thyme
- 3⁄4 tsp kosher salt
- 1⁄2 tsp freshly ground black pepper
- Neutral oil, such as canola, for shallow-frying
Make Chive Sour Cream
- In small bowl, stir together all Chive Sour Cream ingredients. Reserve.
- Heat oven to 200°F and line plate with paper towels.
- Peel potatoes, then coarsely grate. Do the same with onion. Wrap vegetables together in clean kitchen towel and squeeze out water.
- In large bowl, stir together potato mixture, cheese, egg, thyme, 3⁄4 teaspoons of salt and the pepper.
- In large skillet, heat 1⁄4-inch of oil over medium-high heat until shimmering. (You can test the heat with a shred of potato before you begin frying; when the oil is ready, the potato shred will sizzle and bubble on contact.)
- Working in batches, spoon about 2 tablespoons of potato mixture into pan for each latke, gently pressing down with spatula to flatten. Reduce heat to medium and fry, turning once, until latkes are golden and crisp on both sides, about 3 minutes per side.
- Transfer to paper towel-lined plate to drain, then season with salt. Place on baking sheet and keep warm in oven while frying remaining batches. Serve latkes warm with Chive Sour Cream.