If you're a potato purist, stick with traditional potato latkes. If you're ready for adventure, try these rich pastrami-studded latkes, just be careful not to serve them as part of a dairy meal. The spicy horseradish sauce really kicks it up a notch.
Prep:
Cook:
Makes: 20 latkes
Method:
- For the latkes: beat the eggs with the salt, olive oil, and pastrami in a medium-sized bowl. Using the smallest holes on your grater or food processor, grate the onions, potatoes, and carrot.
- Immediately add the grated vegetables to the egg mixture and toss to combine. Add the breadcrumbs and mix so they are evenly distributed.
- Heat a large skillet over a medium-high flame. (Use two to make it go quicker.) Add oil, about half an inch deep. Test the oil by dropping a tiny bit of the mixture into the pan.
- When the oil sizzles upon contact, it is ready.
- For uniform latkes, use a ¼ (60ml) or 1/8 (30ml) cup measuring cup. Scoop the batter and gently drop it into the oil. Press down gently with the back of the measuring cup to flatten. Fry 2-3 minutes until golden, then flip the latkes and fry 1-2 minutes on the second side. Repeat until all the mixture has been fried. (You will need to add more oil to the pan every couple of batches.)
- To make the sauce: mix all the ingredients together. Serve with the latkes.
Recipe provided by Chabad
