Latkes with Loaded Dill & Chive Sour Cream

Why This is Delish ❤️

Hannukah is right around the corner! There’s nothing, and I mean nothing, like a hot, crispy latke fresh out of the pan. These are golden, salty, perfectly crunchy on the edges and soft in the centre. And the loaded dill & chive sour cream? She’s bright, creamy, herby, and the perfect little upgrade to a classic. This is one of those recipes that instantly feels like comfort and celebration in one bite.

How to Make Latkes 🤌

Start by shredding your potatoes and onion. Place them in a clean kitchen towel and squeeze out as much liquid as you possibly can, this is the key to extra-crispy latkes.

Transfer the mixture to a bowl and mix in the potato starch and salt until everything is fully coated and combined.

Heat your vegetable oil in a skillet over medium heat and add in the carrot (yes, the carrot!) to help keep the oil clean and prevent burning.

Scoop small mounds of your potato mixture into the hot oil, flattening each one gently with a spatula. Fry until golden and crispy on both sides.

Drain on a paper towel, season with a little extra salt, and try not to eat them all before serving.

For the dill & chive sour cream, mix together sour cream, lemon juice and zest, dill, chives, grated garlic, salt, and pepper. Taste and season as necessary!

Variations That Spice Latkes Up

• Add shredded zucchini for extra moisture and flavour
• Mix in grated sweet potato for a slightly sweeter twist
• Swap the sour cream for Greek yogurt for a tangier dip

Substitutions For Your Dietary Needs

• Use avocado oil for frying if you prefer
• Try a dairy-free sour cream alternative
• Replace potato starch with cornstarch in a pinch

Recipe Hacks & Tips

• Squeeze your potatoes really well- too much moisture means soggy latkes.
• Keep cooked latkes warm in the oven at 250°F while finishing the batch.
• Frying in smaller batches helps keep the oil temperature consistent for maximum crispiness.

Serve this these Delicious Dishes

• Oven Roasted Citrus & Garlic Roasted Chicken
• Citrus-Honey Glazed Carrots
• Fennel & Citrus Salad

How to Store Leftovers

Store leftover latkes in an airtight container in the fridge for up to 3 days. To reheat, place them in a hot oven or air fryer until they’re crispy again—microwaving will soften them, so avoid that if you can.

Common Questions and FAQs 🤔

Latkes with Loaded Dill & Chive Sour Cream

These crispy, golden latkes are the ultimate comfort-food classic, served with a bright and creamy dill and chive sour cream that takes every bite to the next level. Perfect for Hanukkah or any holiday gathering, this easy latke recipe comes together with simple ingredients and delivers the ideal balance of crunchy edges and soft, flavourful centres. Pair them with smoked salmon, lemon, and fresh herbs for a stunning appetizer board everyone will love.

Print It Pin It

Prep Time:15 minutes mins

Cook Time:15 minutes mins

15 minutes mins

Total Time:45 minutes mins

Yields: 6

Ingredients

Latkes

• 2 potatoes peeled and shredded
• 1/2 cup potato starch
• 1 white onion shredded
• 1/4 cup vegetable oil
• 1 tsp salt
• 1 piece of carrot for frying
• 2 eggs

Dill & Chive Sour Cream

• 1 cup Sour cream
• 1 Lemon juiced and zested
• 1 handful fresh dill chopped
• 1 handful fresh chives chopped
• Salt and pepper

Instructions

• Prep the potatoes and onion:
• Peel and shred the potatoes and white onion. Place them in a clean kitchen towel or cheese cloth and squeeze out as much liquid as possible. This is key for super crispy latkes.
• Mix the latke batter:
• Add the shredded mixture to a bowl and mix in the potato starch, crack in two eggs and salt until everything is evenly combined.
• Heat the oil:
• Add the vegetable oil to a large skillet over medium heat. Place the carrot in the pan while the oil heats—this helps keep the oil clean and prevents the latkes from burning.
• Fry the latkes:
• Scoop small mounds of the potato mixture into the hot oil and gently flatten them with a spatula. Fry until golden brown and crisp on both sides, then transfer to a paper towel lined plate. Season with a little extra salt while warm.
• Make the dill & chive sour cream:
• In a bowl, mix together the sour cream, lemon juice, lemon zest, chopped dill, chopped chives, grated garlic, salt, and pepper. Adjust seasoning to taste.
• Serve:
• Enjoy the crispy latkes with a generous dollop of the dill & chive sour cream. Add smoked salmon, capers, herbs, or lemon on the side for the ultimate latke board.

Video