Twice-Cooked Latkes with Shallot Cream

Twice-Cooked Latkes with Shallot Cream
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These latkes are first baked, then fried to give the perfect crispy-potatoey texture when finished. Serve with a shallot sour cream that's simple and out of this world!


1/2 cup sour cream
1 Tablespoon minced shallot
Salt & freshly ground black pepper
2 10-oz. baking potatoes, peeled & cut into wedges
1 small yellow 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


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Added 4 years ago by:
thatsquareplate thatsquareplate
     93 recipes
3 people cheffed this recipe
Sharon GormanLorrie Sepulvedathatsquareplate
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