- 3 large russet potatoes, about 2 1/2 pounds
- 3 small shallots, peeled
- 2 tablespoons chopped chives
- 2 tablespoons chopped or pureed garlic scapes
- 2 large eggs
- 2 tablespoons potato flour
- 1 1/2 teaspoons sea salt, plus more finish
- 1 teaspoon freshly ground black pepper
- Corn oil, for frying
- Crème fraiche and apple butter, if desired
- Place a strainer over a large bowl. Grate the potatoes on the large holes of a box grater into the colander. Grate the shallots in the same manner and toss well to coat. Firmly squeeze the moisture out of the potatoes and shallots, through the strainer so that the liquid and starch collect in the bowl. Place the drained mixture in a clean large bowl and add the chives and chopped scapes. Allow the liquid to settle in the bowl. Carefully pour off the liquid in the starch bowl. Add the starch that settled at the bottom of the bowl to the potatoes along with the eggs, flour, salt and pepper. Stir to combine.
- Heat a medium skillet over medium heat. Add enough oil to the pan to cover the bottom of the pan by 1/2 inch. Gather a 2- tablespoon size mound in your hands and squeeze gently to remove any excess water. Carefully slide the pancake into the oil. Continue with enough latkes to comfortably fit in the pan. Do not over crowd. Cook until golden brown and crispy on the first side, 4 to 5 minutes. Flip the pancakes and continue to cook until browned on the other side, another 3 minutes. Remove to a paper towel lined plate to drain. Continue with the remaining mixture. Serve with crème fraiche and apple butter if desired.