Latkes with Loaded Dill & Chive Sour Cream

1 Prep the potatoes and onion:
2 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.
3 Mix the latke batter:
4 Add the shredded mixture to a bowl and mix in the potato starch, crack in two eggs and salt until everything is evenly combined.
5 Heat the oil:
6 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.
7 Fry the latkes:
8 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.
9 Make the dill & chive sour cream:
10 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.
11 Serve:
12 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.