Either with a food processor or by hand, grate potatoes, working quickly to avoid browning.

In a large bowl, mix remaining latke ingredients into potatoes until combined. Add flour slowly while mixing. 

Fill a frying pan 1/3 of the way with canola or vegetable oil and let preheat. 

Use a spoon to place a small amount of potato mixture into the hot oil. Make sure not to overcrowd the pan or the latkes will not get crisp. 

Fry until golden brown, flipping halfway through. 

Dice navel pastrami and toss with coriander. 

Add pastrami to frying pan that has been preheated with olive oil. Allow to fry 5-8 minutes on a medium flame. 

Cut edges off of latkes to make a square. Return to frying pan to fry a second time. 

Once corners are crispy again, remove from pan. 

Top latkes with pastrami and a jalapeño slice, serve, and enjoy!