Twice-Cooked Latkes with Shallot Cream Recipe

Name: Twice-Cooked Latkes with Shallot Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sour cream; 1 tablespoon minced shallot; Kosher salt; Freshly ground pepper; 2 10-ounce baking potatoes, peeled and cut into wedges; 1 small onion, quartered; 1 large egg, lightly beaten; 1 large egg yolk; 2 tablespoons unsalted butter, melted; 2 1/2 tablespoons cornstarch; Vegetable oil, for frying; 1 large sweet onion, halved and thinly sliced; Snipped chives, for garnish

Servings: persons

1/2 cup sour cream
1 tablespoon minced shallot
Kosher salt
Freshly ground pepper
2 10-ounce baking potatoes, peeled and cut into wedges
1 small onion, quartered
1 large egg, lightly beaten
1 large egg yolk
2 tablespoons unsalted butter, melted
2 1/2 tablespoons cornstarch
Vegetable oil, for frying
1 large sweet onion, halved and thinly sliced
Snipped chives, for garnish

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

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup sour cream, 1 tablespoon minced shallot, Kosher salt, Freshly ground pepper, and more.

Yes, Twice-Cooked Latkes with Shallot Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Twice-Cooked Latkes with Shallot Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions