Savory Herbed Potato Latkes with Chive Cream fraiche
Ingredients
- 1 Lb Yukon Gold potatoes, peeled
- 1 Large Egg
- 1 Tbsp Sour Cream
- 1/4 cup flour
- 1 Tbsp Corn Starch
- 1/4 cup chopped fresh herbs assorted
- Salt and pepper to taste
- Butter to cook in
- For Creme Fraiche:
- 1/4 cup Sour Cream
- 2 Tbsp Heavy Cream
- 1/2 tsp Lemon Juice
- 1 Tbsp Chopped Fresh Chives
Instructions
- Make the Creme Fraiche: Whisk Sour Cream, Cream, and Lemon Juice together. Cover in plastic and place in a warm area overnight. It will thicken from the reaction of enzymes. If it is still a little loose after sitting overnight, add a little sour cream to thicken. Add in chives, salt, and pepper and mix well. Refrigerate until needed.
- Shred potatoes either by hand or with grater attachment on food processor. Mix in the rest of the ingredients until well incorporated.
- Heat butter in a pan over medium high heat until it melts. Scoop in latke mix and flatten to a pancake. Brown for a couple minutes per side. The thinner you make them, the quicker they will cook.
- Serve the latkes with creme fraiche or sour cream. Garnish with herbs if you desire.