Directions

1. 1

   Peel and coarsely grate the Yukon gold potatoes using a box grater or food processor. Transfer the grated potatoes to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess moisture as possible. This step is crucial for achieving crispy latkes.

2. 2

   In a large mixing bowl, combine the squeezed grated potatoes with salt, white pepper, and 2 tablespoons of the chopped chives, tossing gently to distribute the seasonings evenly.

3. 3

   In a separate small bowl, whisk together the eggs until well combined, then fold the whisked eggs into the potato mixture along with the pastry flour until all ingredients are fully incorporated.

4. 4

   Spread the panko breadcrumbs on a shallow plate or baking sheet. Using a ¼-cup measure or ice cream scoop, form the potato mixture into patties, then gently dredge each patty in the panko breadcrumbs, pressing lightly so the crumbs adhere to both sides. Place coated latkes on a clean plate until all are prepared.

5. 5

   Heat the canola oil in a large skillet over medium-high heat until it shimmers and reaches approximately 350°F. You can test the temperature by dropping a small piece of panko into the oil—it should sizzle immediately.

6. 6

   Carefully place the panko-coated latke patties into the hot oil in batches, being careful not to overcrowd the pan. Fry for 3 to 4 minutes per side, or until the panko coating turns a rich golden brown and the interior becomes tender. Work in batches so each latke has enough space to cook evenly.

7. 7

   Using a slotted spatula, transfer the cooked latkes to a plate lined with paper towels to drain excess oil. Season lightly with additional salt if desired while still warm.

8. 8

   Serve the warm latkes on individual plates or a serving platter, topped with a generous dollop of sour cream and a sprinkle of the remaining fresh chives.