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1
In a small bowl, whisk the sour cream with the shallot and season with salt and pepper.
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2
Cover and refrigerate the shallot cream until chilled, about 30 minutes.
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3
Preheat the oven to 325 degrees .
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4
In a food processor, shred the potatoes and the small onion.
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5
Transfer to a strainer set over a bowl and season with 1 tablespoon of salt.
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6
Let stand for 5 minutes, then squeeze dry in a kitchen towel.
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7
Pour off the liquid in the bowl and add the potatoes and onion.
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8
Stir in the egg, egg yolk, butter and cornstarch.
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9
Scoop 1/3-cup mounds of the potatoes onto a parchment paper-lined baking sheet and flatten them to 1/4 inch thick.
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10
Bake for about 15 minutes, until just set.
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11
Let cool.
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12
Reduce the oven temperature to 200 degrees .
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13
In a large saucepan, heat 1 1/2 inches of oil to 350 degrees .
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14
Working in batches, fry the sweet onion slices until golden, about 4 minutes.
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15
Using a slotted spoon, transfer the onions to a paper towel-lined baking sheet to drain; keep warm in the oven.
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16
Reheat the oil to 350 degrees .
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17
Working in batches, fry the latkes, turning occasionally, until browned and crisp, about 4 minutes.
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18
Transfer the latkes to a platter and garnish with snipped chives.
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19
Serve with the fried onions and shallot cream.
