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Issue 468: Reuben Latkes

Michal Frischman

The best sandwiches are now latkes!

Wednesday, December 06, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller, Photography by Hudi Greenberger

Not that indulging in fried food is a regular occurrence for me, but if I would, these latkes would be my choice. Besides being super crispy, they are the complete opposite of bland and boring. You can get creative with the toppings, but adding something acidic, like pickles or sauerkraut, is a must to avoid a greasy bite.

Ingredients

Yields about 30 latkes


Latkas
  • 3 lbs (1 /3 kg) Russet potatoes
  • 1 Tbsp potato starch
  • 3 eggs
  • 1½ Tbsp salt
  • vegetable oil, for frying

Reuben sandwich topper
  • 12 oz (340 g) pastrami, cut into ½-inch slices
  • 1 cup sauerkraut
  • ¼ cup mayonnaise
  • 2 Tbsp ketchup
  • ½ tsp white horseradish
Club Sandwich Topper
  • 12 oz (340 g) turkey breast, cut into ½-inch slices
  • 1 cup shredded iceberg lettuce
  • 2 dill pickles, sliced into thin rounds
  • 2 plum tomatoes, diced
  • ¼ cup mayonnaise
  • 2 cloves garlic, crushed
  • 2 tsp garlic powder
  • 1 tsp sugar
  • 1 tsp lemon juice
  • pinch of salt
 




Preparation

Grate the potatoes on the largest holes on a box grater and submerge in cold water until ready to use to prevent oxidation. Squeeze potatoes extremely well until there is no water left on them and combine with potato starch, eggs, and salt. 

Heat a frying pan and cover with about 1/8-inch of vegetable oil. Fry an 1/8-of a cup of batter at a time until golden on each side, and drain on paper towels until ready to serve.

For Reuben sandwich topper:

In a frying pan sprayed with cooking spray, cook pastrami in batches until crispy. Combine mayo, ketchup, and horseradish for Russian dressing. 

Top each latke with a few pieces of pastrami and a pinch of sauerkraut, and drizzle Russian dressing over the top. 

For club sandwich topper:

In a frying pan sprayed with cooking spray, cook turkey breast in batches for about 5 minutes until crispy. Combine mayo, garlic, garlic powder, sugar, lemon juice, and salt for garlic dressing. 

Top latke with shredded iceberg, turkey, a slice of pickle, and diced tomato, and drizzle garlic dressing over the top. 

Related Stories

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Issue 466: Salmon Teriyaki

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My guests all say, “The best salmon we’ve ever tasted”

Issue 522: Classic potato latkes with assorted toppings

Daniella Silver and Norene Gilletz

Four new latke toppings… get grating!

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