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.
- Cook & Prep: 30 m
- Serving: 10
Reuben Sandwich Topper
Club Sandwich Topper
Make the Latkes
Photography: Hudi Greenberger.
Styling: Renee Muller.
Yields: 30 latkes
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.
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.
Reuben Sandwich Topper (optional)
In a frying pan sprayed with cooking spray, cook pastrami in batches until crispy.
Combine mayonnaise, 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.
Club Sandwich Topper (optional)
In a frying pan sprayed with cooking spray, cook turkey breast in batches for about five minutes until crispy.
Combine mayonnaise, garlic, garlic powder, sugar, lemon juice, and salt for garlic dressing.
Top each latke with shredded iceberg, turkey, a slice of pickle, and diced tomato, and drizzle garlic dressing over the top.