Twice-Cooked Latkes with Shallot Cream

• 1/2 cup sour cream
• 1 tablespoon minced shallot
• Kosher salt
• Freshly ground pepper
• 2 10-ounce baking potatoes, peeled and cut into wedges
• 1 small 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

1. In a small bowl, whisk the sour cream with the shallot and season with salt and pepper.
2. Cover and refrigerate the shallot cream until chilled, about 30 minutes.
3. Preheat the oven to 325 degrees .
4. In a food processor, shred the potatoes and the small onion.
5. Transfer to a strainer set over a bowl and season with 1 tablespoon of salt.
6. Let stand for 5 minutes, then squeeze dry in a kitchen towel.
7. Pour off the liquid in the bowl and add the potatoes and onion.
8. Stir in the egg, egg yolk, butter and cornstarch.
9. Scoop 1/3-cup mounds of the potatoes onto a parchment paper-lined baking sheet and flatten them to 1/4 inch thick.
10. Bake for about 15 minutes, until just set.
11. Let cool.
12. Reduce the oven temperature to 200 degrees .
13. In a large saucepan, heat 1 1/2 inches of oil to 350 degrees .
14. Working in batches, fry the sweet onion slices until golden, about 4 minutes.
15. Using a slotted spoon, transfer the onions to a paper towel-lined baking sheet to drain; keep warm in the oven.
16. Reheat the oil to 350 degrees .
17. Working in batches, fry the latkes, turning occasionally, until browned and crisp, about 4 minutes.
18. Transfer the latkes to a platter and garnish with snipped chives.
19. Serve with the fried onions and shallot cream.

sour cream, shallot, kosher salt, freshly ground pepper, baking potatoes, onion, egg, egg yolk, unsalted butter, cornstarch, vegetable oil, sweet onion, chives

Taken from www.foodandwine.com/recipes/twice-cooked-latkes-with-shallot-cream (may not work)