Makes 18 small latkes
Time: 55 minutes
- 2 pounds Pemberton potatoes
- 1 small yellow onion, diced
- 2¼ teaspoons kosher salt, divided
- 1 cup crème fraîche
- ½ cup chopped chives (about 1½ ounces), divided
- 2 large eggs, room temperature
- 1 tablespoon freshly ground black pepper
- 1 cup canola or other neutral oil, divided
Use a box grater or food processor to shred the potatoes. In a large bowl lined with a double layer of cheesecloth or a clean kitchen towel, toss the potatoes, diced onion and 2 teaspoons of salt.
Let the potatoes sit for 10 minutes, then gather the corners of the cloth and twist until water squeezes out of the potatoes and into the bowl. Open the cloth, gently stir the potatoes and squeeze again. Repeat until no more water comes out. Set the cloth full of potatoes aside and let the water sit in the bowl for 10 minutes.
While the water sits, stir together the crème fraîche and all but 1 tablespoon of the chopped chives. Set both the crème fraîche mixture and the remaining chopped chives in the refrigerator until ready to serve the latkes.
A clump of potato starch should now have gathered at the bottom of the bowl, with brown water on top. Carefully pour off as much of the water as possible while leaving the starch. Add the eggs and pepper to the starch and stir until thoroughly mixed. Add the potatoes and gently stir together.
Place a cast iron skillet or similar thick pan over medium-high heat for 2 minutes, then add enough oil to reach ¼ inch up the side of the pan, about ½ cup in a 12-inch skillet. Heat oil for at least another minute before starting to cook latkes.
Using a tablespoon measure, add heaped scoops of the potato mixture to the pan and press each latke down gently with the back of the measuring spoon to flatten. Leave plenty of space between latkes as they fry — about 4 at a time in a 12-inch skillet. Fry until golden brown on the first side, about 90 seconds to 2 minutes, then flip and do the same on the other side, likely only 1 minute. If they cook much faster, turn the heat down. Transfer cooked latkes to a wire rack or paper-towel-lined plate. Repeat with the remaining batter, adding more oil to the pan as needed to maintain ¼-inch depth.Sprinkle latkes with the remaining ¼ teaspoon of salt, top with the chive crème fraîche and sprinkle with remaining chopped chives. Serve immediately.