Potato Latkes with Barbecue Pulled Pork! Crispy potato pancakes, shredded pork, and a sour cream and scallion topping. Basically the best appetizer, ever.
The first year that I lived in Los Angeles, I worked at a major entertainment studio.
Ultimately it wasn’t a good fit for what I wanted to do (it wasn’t a food blog, after all), but they threw one heck of a holiday party.
The party was held on the set of a popular television series, but the appetizers really stole the show. These Potato Latkes are inspired by an appetizer we had that night and remain one of my most favorite flavor combinations of all time.
I started with a pretty basic potato pancake recipe.
I shredded potatoes and onions using my food processor ( you could use a box grater). I added eggs, flour, and baking powder for binding and seasoned with salt and pepper.
After a quick fry in vegetable oil in a cast-iron skillet, the potato pancakes were golden brown and delightfully crispy.
Sour Cream with Scallions
This is a little different than The Original version.
I love contrasting flavors and temperatures in my food: Hot buffalo wings dipped into cool ranch dressing, spicy chicken tacos topped with guacamole. I just knew the hot and crispy latkes needed a cold topping.
Inspired by a fabulous steakhouse in Milwaukee, I stirred sliced scallions and seasoned salt into sour cream.
Shredded Barbecue Pork
To complete this humble potato pancake’s journey to stardom, I spooned shredded barbecue pork on top of the sour cream layer and garnished with scallions.
But back to these Latkes! They are basically Perfection in Potato Form.
Potato Latkes with Barbecue Pulled Pork Recipe
- 8 ounces sour cream
- 1/2 teaspoon seasoned salt
- 3 scallions thinly sliced, plus more for garnish
- 2 pounds russet potatoes, peeled
- 1 large onion, peeled and halved
- 2 eggs
- 3 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- Salt and freshly ground black pepper
- 1/2 cup vegetable oil, for frying
- 2 cups prepared shredded pork in barbecue sauce
- Move an oven rack to the middle position and preheat oven to 300°F. Line a large plate with paper towels.
- In a small bowl, whisk together sour cream and seasoned salt. Fold in scallions. Cover and chill while preparing the latkes (see notes).
- In a food processor fitted with a shredding disc, or with a boxed grater, shred the potatoes and onions. Pour on to a clean kitchen towel.
- Gather the towel around the potatoes and onions and squeeze over a sink or bowl to extract as much liquid as possible. Transfer the shredded potatoes and onions to a large bowl.
- Stir in eggs, flour, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix until uniformly combined (I like to use my hands).
- Heat oil in a large cast-iron or other heavy duty skillet to 325 degrees. Drop heaping rounded tablespoons of the shredded potato mixture in to the oil and flatten with a heatproof utensil. Do not overcrowd.
- Fry until golden brown on one side, 2 to 3 minutes, then carefully flip using a fish turner or other heatproof spatula. Continue to cook until the second side is golden brown and crusty, 1 to 2 minutes longer. Transfer to the plate lined with paper towels to drain.
- Repeat with remaining shredded potato mixture until all potato pancakes are cooked (you should have about 24 potato pancakes). Transfer to a baking sheet and place in the preheated oven to keep warm until serving time.
- To assemble the appetizers, arrange the potato latkes on a serving platter. Place a dollop of sour cream on top of each, and then nestle a small mound of barbecue pork into the sour cream. Garnish with sliced scallions and serve immediately.
- The seasoned sour cream may be prepared the night before and stored covered in the refrigerator.