Twice-Cooked Latkes with Shallot Cream

Step 1

In a small bowl, whisk the sour cream with the shallot and season with salt and pepper. Cover and refrigerate the shallot cream until chilled, about 30 minutes.

Step 2

Preheat the oven to 325º. In a food processor, shred the potatoes and the small onion. Transfer to a strainer set over a bowl and season with 1 tablespoon of salt. Let stand for 5 minutes, then squeeze dry in a kitchen towel. Pour off the liquid in the bowl and add the potatoes and onion. Stir in the egg, egg yolk, butter and cornstarch.

Step 3

Scoop 1/3-cup mounds of the potatoes onto a parchment paper-lined baking sheet and flatten them to 1/4 inch thick. Bake for about 15 minutes, until just set. Let cool. Reduce the oven temperature to 200º.

Step 4

In a large saucepan, heat 1 1/2 inches of oil to 350º. Working in batches, fry the sweet onion slices until golden, about 4 minutes. Using a slotted spoon, transfer the onions to a paper towel-lined baking sheet to drain; keep warm in the oven.

Step 5

Reheat the oil to 350º. Working in batches, fry the latkes, turning occasionally, until browned and crisp, about 4 minutes. Transfer the latkes to a platter and garnish with snipped chives. Serve with the fried onions and shallot cream.