Reuben Latkes

The best sandwiches are now latkes!

2 min read December 6, 2017

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.