- 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
- 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.
- 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.
- 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.
- 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.
- 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.
The baked latkes can be refrigerated overnight. Let return to room temperature before frying.