| Recipes |

Reuben Latkes

By Michal Frischman | December 28, 2016

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.

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 an 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.

For Club Sandwich Topper

In a frying pan sprayed with cooking spray cook turkey breast in batches for about 5 minutes until crispy. Combine mayo garlic garlic powder sugar lemon juice and salt for garlic dressing. Top latke with shredded iceberg turkey a slice of pickle and diced tomato and drizzle garlic dressing over the top.

For Reuben Sandwich Topper

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