Pan-fried potato pancakes with a crispy exterior and tender interior! This quick and easy chive potato latke is ready in 30 minutes with simple ingredients. A great appetizer, side dish, snack, meal or breakfast idea for the family to enjoy!
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Chive Potato Latkes are pan-fried potato pancakes made shredded potatoes, eggs, all-purpose flour, onion, chopped chives with seasoning. They're best served with sour cream and more chives.
These chive potato latkes are simple to prepare with minimal ingredients and hit the spot every time! The fresh chives take regular potato latkes to the next level, even though they're not traditionally used in Jewish cuisine.
Potato Latkes originate from Eastern Europe from the 1800s as there was a large potato surplus in Poland and Ukraine. The Jews often eat latkes to represent the miracle of Hannukah.
I will never forget the first time I ever tried a Latke - I was 7 years old. My Grade 1 Jewish teacher brought in a portable gas stove, a pan and a bag full of ingredients to make this dish.
As she fried each pancake, I vividly remember the incredible aroma and sound of each one frying in oil filling the cozy classroom. The best part was sinking my teeth into the crispy potato fritter with a tender interior.
I will never forget this special food memory because it was then when I fell in love with potatoes!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Russet Potatoes: I highly recommend this breed of potato for this recipe but you may substitute with Yukon gold potatoes or white potatoes as a last resort.
- Large Eggs
- Fresh Chives: avoid using the dried kind or garlic chives or omit this ingredient altogether if you can't find them.
- Onion: red, yellow or white cooking onions all work.
- All-purpose Flour: to bind the potato pancake batter together.
- Salt
- Black Pepper
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
- Sour Cream: for serving with the potato latkes.
Equipment
- Box shredder or Food Processor
- Large frying pan
- Paper towel for absorbing excess oil
- Clean tea towel or Clean cheese cloth to strain liquids from the shredded potatoes and onions
- Colander
- Measuring cups or kitchen scale
- Spatula
- Large mixing bowl
Expert Tips
- Finely chop the chives so they incorporate better into the potato mixture.
- Using a box shredder results in tastier results over a food processor, as it create thinner shreds.
- Remove as much excess liquids in the shredded potatoes and onions by wringing it through a clean tea towel for best results. The excess liquids is what causes for soggy potato pancakes.
- Make sure the pan is hot enough before frying the latkes.
- Don't skimp on the oil as this creates for perfectly fried potato pancakes.
- Drain excess oil on the potato pancakes by resting them on a paper towel lined plate or wire rack. Excess oil also creates soggy pancakes.
Instructions
Below are step-by-step instructions on how to make chive potato latkes:
- Using a box shredder or food processor, shred peeled potatoes and peeled onion using the larger setting.
- Transfer the shredded potatoes and onions into a large clean tea towel or cheese cloth and tightly twist the cloth to wring out as much liquids in the potatoes and onions as possible. Alternatively, you can also use clean hands to squeeze out as much liquid over a colander.
- In a large mixing bowl, add in the shredded potatoes, onions, chopped chives, eggs, all-purpose flour, salt, and black pepper. Mix until well combined.
- Heat vegetable oil in a large non-stick pan on medium heat. To make each pancake, add 3 tbsps of pancake mixture into pan and flatten it out with spatula. Repeat this until there is no more potato mixture left. Fry the potato pancakes on each side until golden brown, about 5-7 minutes in total. Drain the latkes on a paper towel lined plate or wire rack to remove excess oil. Serve with sour cream and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? Cooked potato latkes can be frozen for up to 3 months. To freeze, store the latkes in a single layer in a freezer-safe bag rested on a baking sheet. Then freeze for 1 hour until solid and remove the baking sheet. To reheat, defrost it and reheat in the microwave or on the stovetop in a pan.
Pairing Suggestions
Chive potato latkes serve well with:
- green salads, fresh or cooked vegetables
- cooked protein like eggs, seafood, chicken, pork, beef, tofu or cured meats
- soups like matzo ball soup or Jewish chicken soup
- bagels, crostinis, toast or bread
FAQ
Potato latkes can be made up to 4 days in advanced and stored in an airtight container in the fridge. To reheat, microwave them until hot or reheat in a pan on medium heat on the stove.
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📖 Recipe
Quick & Easy Chive Potato Latkes
Ingredients
- 2 lb russet potatoes peeled
- 2 large eggs
- ½ cup fresh chives finely chopped
- 1 small onion red, yellow or white onion will work
- ½ cup all-purpose flour
- 2 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup vegetable oil or any neutral oil for frying
- ½ cup sour cream for serving
Instructions
- Using a box shredder or food processor, shred peeled potatoes and peeled onion using the larger setting.
- Transfer the shredded potatoes and onions into a large clean tea towel or cheese cloth and tightly twist the cloth to wring out as much liquids in the potatoes and onions as possible. Alternatively, you can also use clean hands to squeeze out as much liquid over a colander.
- In a large mixing bowl, add in the shredded potatoes, onions, chopped chives, eggs, all-purpose flour, salt, and black pepper. Mix until well combined.
- Heat vegetable oil in a large non-stick pan on medium heat. To make each pancake, add 3 tbsps of pancake mixture into pan and flatten it out with spatula. Repeat this until there is no more potato mixture left.
- Fry the potato pancakes on each side until golden brown, about 5-7 minutes in total. Drain the latkes on a paper towel lined plate or wire rack to remove excess oil. Serve with sour cream and enjoy!
Tiffany
So tasty and easy to make! Squeezing out the excess water in the potatoes is key.
christieathome
Thanks so much Tiffany! Yes such a good point otherwise it really can prevent that crispy texture from forming and we love crispy!
Tiffany
So tasty and easy to make!
Tanya
Can’t wait to make these! They looks so delicious and I love the visual steps - so helpful!
Christie
Thank you Tanya!! I hope you enjoy them and glad the visual steps help 🙂