Panko Latkes with Sour Cream Horseradish Sauce
These latkes aren't just beautiful — they're also crunchy, golden brown and taste delicious. Topped with a little horseradish sour cream, they're the star of the Hanukkah table.
- 1 1⁄4 pounds russet potatoes, peeled and shredded
- 1⁄4 cup potato starch
- 3⁄4 teaspoon white pepper
- Vegetable oil
- 3⁄4 cup yellow onion, finely chopped
- 2 cups panko breadcrumbs
- 2 teaspoons plus ¼ tsp. coarse salt, divided
- 3⁄4 teaspoon coarse ground black pepper
- 1 cup sour cream
- 1 tablespoon fresh chives, finely chopped, plus more for garnish
- 1⁄8 teaspoon Worcestershire sauce
- 1 tablespoon prepared horseradish
- 1⁄2 teaspoon black pepper
- Shred the potatoes on the largest setting of your box grater into a bowl of cold water, making sure they are completely submerged. This helps prevent oxidation and browning of the potatoes.
- Mix together the onion, panko, potato starch, 2 tsp. of the salt and peppers in a large bowl. Drain the potatoes into a colander, pressing to squeeze out any excess water. Add the potatoes to the onion-panko mixture and mix until well combined.
- In a large 12” cast iron skillet, heat about ¼” of oil over low heat. You'll probably have to add a little more oil with each batch you fry. When the oil is hot, scoop about 2 tablespoons of the potato mixture and gently shape into a round pancake. Don't make them too flat or press too hard. The mixture will hold together well as-is.
- Fry on one side until golden brown and gently flip over to do the same, about 2-3 minutes per side. You can easily fry 4-5 latkes at a time. Keep the finished latkes warm in a 250°F oven or in a warming drawer until you're ready to serve.
- The sour cream sauce can be made earlier in the day. Combine the sour cream, chives, Worcestershire sauce, horseradish, black pepper and remaining salt (¼ tsp.) in a small bowl until fully incorporated. Keep the sauce in the refrigerator until ready to serve. Garnish it with extra chives on top.