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Recipe by Tova Lowenthal Styling and photography by Faigy Murray Upgrade your standard potato latke to something truly special. Once you try this, you will have a hard time going back to your original recipe. We have an incredibly talented lineup of chefs bringing you their very best fried Chanukah recipes. Follow along as we bring you new recipes and videos to enjoy and make with your family and friends. Yield: 12–15 latkes To watch Faigy’s takeover, click HERE.
3 large potatoes
1 small onion
2 eggs
1 teaspoon salt
1/4 cup Manischewitz Matzo Meal
2 tablespoons Gefen Mayonnaise
1 and 1/2 tablespoons mustard
6 tablespoons Gefen Duck Sauce
9 ounces pastrami or corned beef, cubed
oil, for frying
In a food processor or in a bowl using a hand grater, shred potatoes and onion.
In a large bowl, beat eggs. Add salt and matzah meal. Add the grated potatoes and onion.
In a separate bowl, combine mayonnaise, mustard, and duck sauce. Add diced meat and mix well.
In a frying pan, heat oil over medium-high heat. Place an overflowing tablespoon of potato batter into the frying pan. Place a tablespoon of the meat mixture above it. Then place another tablespoon of potato batter to cover the meat mixture. Fry until the bottom is browned (about four minutes). Flip over and fry until the other side is also browned. Repeat for the rest of the latkes.
Line a plate with paper towels. Remove latkes from frying pan and place on the plate to drain.
Recipe excerpted from Taste: The Best of the Food World (2021, Distributed by Feldheim.
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lunch
during the video she only makes the latkes with the potato mixture.in the directions it says to put potato then meat and then another pat of potato
Thanks for pointing that out! It seems like you could do it either way 🙂