Potato Latkes with Barbecue Pulled Pork

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.

Potato Latkes with Barbecue Pulled Pork! Crispy potato pancakes, shredded pork, and a sour cream and scallion topping. Basically the best appetizer, ever.

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.

Potato Pancakes

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.

Potato Latkes with Barbecue Pulled Pork! Crispy potato pancakes, shredded pork, and a sour cream and scallion topping. Basically the best appetizer, ever.

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.

I’m obsessed with Barbecue Pulled Pork and make it constantly. I also keep 16-ounce containers of it in the freezer so I can put it on everything.

But back to these Latkes! They are basically Perfection in Potato Form.

Potato Latkes with Barbecue Pulled Pork! Crispy potato pancakes, shredded pork, and a sour cream and scallion topping. Basically the best appetizer, ever.

Save the Potato Latkes to your “Appetizers” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

Potato Latkes with Barbecue Pulled Pork! Crispy potato pancakes, shredded pork, and a sour cream and scallion topping. Basically the best appetizer, ever.
5 from 3 votes
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Potato Latkes with Barbecue Pulled Pork

Potato Latkes with Barbecue Pulled Pork! Crispy potato pancakes, shredded pork, and a sour cream and scallion topping. Basically the best appetizer, ever.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 453 kcal

Ingredients

  • 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 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

Instructions

  1. Move an oven rack to the middle position and preheat oven to 300°F. Line a large plate with paper towels.

  2. In a small bowl, whisk together sour cream and seasoned salt. Fold in scallions. Cover and chill while preparing the latkes (see notes).

  3. 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. 

  4. 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.

  5. Stir in eggs, flour, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix until uniformly combined (I like to use my hands).

  6. 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.

  7. 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.

  8. 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.

  9. 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.

Recipe Notes

  1. The seasoned sour cream may be prepared the night before and stored covered in the refrigerator.

Potato Latkes with Barbecue Pulled Pork! Crispy potato pancakes, shredded pork, and a sour cream and scallion topping.

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11 comments

  1. These are really beautiful, Meggan. I am sure they would be a big hit at any party. This flavor combo has my mouth watering. Soo good!

  2. This has me absolutely starving now Meggan, LOVE them! So perfect for a summer BBQ snack too.

  3. This looks amazing, but I would so eat them all before anyone else got a chance. But that’s the benefit of being the chef :)

  4. These not only look delicious, Meggan, but the presentation is stunning. Please do invite me to your next party if you’re making these!

  5. Such a lovely presentation! And what an incredible combo of flavors!

  6. Wow, Meggan. You’ve really hit it out of the park with these tasty morsels, and I love that a holiday party’s appetizer inspired your recipe. The combination sounds amazing, and as someone who adores pulled pork, this is even more tempting. And now I’m thinking that if I make pulled pork this holiday weekend, I can use leftovers to make these… ;)

    Nice work! I hope everyone enjoyed them and that it wasn’t too hard to share!

  7. I wonder if this could work as a cold appetizer…?

    • I think that comes down to personal preference. Personally, I like my barbecue pulled pork hot, and eating it cold does not sound appealing. Not sure if the potato pancakes would be good cold, either. But you never know! It would be far easier to make ahead if it was good cold, that’s for sure! :) Thanks Jenny!

  8. How much baking powder? It’s not mentioned in the recipe.

  9. Dear Meggan, you are sooo creative ! Happy to see such an attractive idea. Perhaps it could serve as a dinner as well. Anyway, definitely worth of trying. Have a nice day and thank you very much !

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