Potato Latkes with Sour Cream and Chives

Potato Latkes with Sour Cream and Chives

Crispy treats for a special occasion

Kelly Yau  Kelly Yau  on 2 Jun '15

Serves: Makes 14-18 small latkes


  • 2 potatoes, peeled
  • 1 onion
  • 2 tablespoons corn starch
  • Salt and pepper
  • Oil for frying (vegetable or grapeseed oil)


  1. Using the coarse holes on a hand-held box grater, food processor or a peeler that slices into julienne (like mine), shred the potatoes and onion together.
  2. Transfer the potato-onion mixture to a bowl. Using both your hands, squeeze the potato mixture vigorously. Squeeze as much liquid as possible out of the potatoes.
  3. Once you have finished squeezing, let the mixture stand for a minute or two. Now squeeze it again - the crispness of your latkes will depend on the dryness of the potato mixture so it's vital that it's as dry as you can get it!
  4. Add the corn starch and season generously with salt and pepper. Mix together to ensure it's distributed evenly. Shape the mixture into small cakes by pressing firmly a heaping tablespoon of the potato mix. They should be firm patties.
  5. Heat a frying pan with vegetable oil on medium heat. Test to see if the oil is hot enough by adding a small amount of the potato mix. If it fizzes, the oil is ready. If it goes golden immediately, the oil is too hot and you should add a little more oil to cool it off.
  6. Place 4-6 latkes in the pan to fry, be sure not to overcrowd the pan as they need a clear gap between each one. Fry for 2-3 minutes on each side until golden brown. Remove and drain on kitchen towels.
  7. Serve immediately, while they are piping hot with your desired topping, my personal favourite is sour cream and a few snips of chives.


Let your imagination go wild when it comes to toppings. Traditionally, latkes are a Jewish holiday staple, served with sour cream and apple sauce. Alternatives are:

  • Sour cream and smoked salmon
  • Honey roasted ham and pickled cornichons
  • Brie and any chutney or onion jam

You can serve latkes for a group with drinks such as a canapé, or for meals as an alternative to potatoe hash/rosti. I love having latkes for brunch with scrambled eggs, smoked salmon with a rocket salad for a treat!

Try adding using half sweet potato for the latke mix - it gives a delicious caramel taste to the latke.

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Kelly Yau

Kelly Yau

Hi I'm Kelly, I create the 'Chineasy Food' column! I love to use seasonal Hong Kong ingredients.

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