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Sweet Onion Latkes with Chive Sour Cream ~ be forewarned ~ the aroma of these crispy onion fritters sizzling on the stove will draw crowds ~ don't save them just for Passover and Hanukkah!


12 latkes

Total time

20 minutes




  • 1 medium large sweet onion
  • 4 tbsp all purpose flour
  • 1 tsp salt
  • lots of fresh cracked black pepper (to taste)
  • 1 large egg (well beaten)
  • olive oil for frying
  • chive sour cream
  • ½ cup sour cream
  • ¼ cup chives
  • 1 tbsp horseradish cream
  • garnish
  • chives


  1. Set oven to 325F (for keeping the latkes warm, if necessary).
  2. Peel the onion and slice it into 1/8 inch slices with a mandoline. Then cut the slices into quarters, so you have small shreds. Roll the onions in a clean kitchen towel and squeeze out as much moisture as you can. You may need to do this again with a fresh towel if they are very wet.
  3. Put the onions into a mixing bowl and add the flour, salt, and pepper. Toss well. Add the egg and mix well with a fork until everything is well combined.
  4. Coat the bottom of a skillet with olive oil and heat on medium to medium high heat until hot.
  5. Drop the latke mixture into the pan by the tablespoonful, and flatten out slightly with the back of the spoon. Cook for about 2 minutes per side until crisp and golden. Remove to a paper towel to drain. You can keep the latkes warm in the oven while you finish the rest of the batch.
  6. Serve hot with the sour cream and a sprinkle of chives.
  7. To make the sauce, mix all the ingredients together and process in a small food processor. If you like you can skip this step and just stir the ingredients together.
  8. View the recipe instructions at The View From the Great Island

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