Wash, peel, and grate Yukon gold potatoes using a medium grate.

Squeeze and drain excess liquid from the grated potatoes.

In a bowl, combine grated potatoes with salt, white pepper, and 3 tablespoons of finely chopped chives.

In a separate bowl, beat the eggs until frothy.

Add the beaten eggs to the potato mixture.

Incorporate the pastry flour (or AP flour + cake flour substitute) into the potato mixture and mix thoroughly.

Form the potato mixture into patties, about 3 inches wide and 1/2 inch thick.

Coat each patty completely with panko breadcrumbs.

In a small bowl, mix sour cream with the remaining tablespoon (or more) of finely chopped chives.

Refrigerate the sour cream and chive mixture.

Heat canola oil in a large skillet over medium-high heat, ensuring the oil covers the bottom of the skillet and reaches halfway up the sides of the patties.

Test the oil temperature by dropping a teaspoon of the potato mixture into the hot oil. It should fry quickly without burning.

Carefully place the panko-coated potato patties into the hot oil, ensuring not to overcrowd the skillet.

Fry the latkes until golden brown and crispy on both sides, flipping as needed.

Remove the fried latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.

Serve the hot latkes immediately with the chilled sour cream and chive mixture.

Optional: Serve with applesauce or ketchup.