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Recipe by Michal Frischman

Reuben Latkes

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Meat Meat
Easy Easy
10 Servings
Allergens

Contains

- Egg
30 Minutes
Diets

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. Watch the video here.

Ingredients

Latkes

  • 1 and 1/2 tablespoons salt

  • vegetable oil, for frying

Reuben Sandwich Topper

  • 12 ounces (340 grams) pastrami, cut into 1/2-inch slices

  • 1 cup sauerkraut

  • 1/4 cup Gefen Mayonnaise

Club Sandwich Topper

  • 12 ounces (340 grams) turkey breast, cut into 1/2-inch slices

  • 1 cup shredded iceberg lettuce

  • 2 dill pickles, sliced into thin rounds

  • 2 plum tomatoes, diced

  • 1/4 cup Gefen Mayonnaise

Directions

Make the Latkes

1.

Grate the potatoes on the largest holes of 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.

2.

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

Make the Latkes

Yields: 30 latkes

Reuben Sandwich Topper (optional)

1.

In a frying pan sprayed with cooking spray, cook pastrami in batches until crispy.

2.

Combine mayonnaise, ketchup, and horseradish for Russian dressing.

3.

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

Club Sandwich Topper (optional)

1.

In a frying pan sprayed with cooking spray, cook turkey breast in batches for about five minutes until crispy.

2.

Combine mayonnaise, garlic, garlic powder, sugar, lemon juice, and salt for garlic dressing.

3.

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

Credits

Photography: Hudi Greenberger Styling: Renee Muller

Reuben Latkes

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