Latke Reubens

Latke Reubens
Latke Reubens
Combining my family’s cherished latke recipe with the fillings from a Reuben sandwich, I created the ultimate Jewish deli delight. What I love about this recipe is that while it’s made up of familiar components, the “mashup” brings them together in a modern, unexpected way, giving them new life. A perfect starter to celebrate the festival of lights, it also makes for a killer Super Bowl party snack (or fun accompaniment to cocktails any time of year), as it combines so many satisfying layers of flavor, easily eaten with one hand while holding a beer in the other and watching the game.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 3 dozen
Super Bowl snack Hors D'Oeuvre Appetizer Jewish Potato Beef Cabbage Onion Fry Poker/Game Night
  • 1/4 cup ketchup
  • kosher salt
  • 1 teaspoon hot sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • freshly ground black pepper
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons canola oil
  • 2 tablespoons apple cider vinegar
  • canola oil for frying
  • 2 large eggs, lightly beaten
  • 3/4 cup sour cream
  • 1 tablespoon spicy brown mustard
  • 1/2 cup unbleached all-purpose flour
  • 1 1/2 teaspoons light or dark brown sugar
  • 1 1/2 cups shredded green cabbage (about a quarter of a small head)
  • 1 granny smith apple, cut into matchsticks
  • 3/4 cup thinly sliced red onion (about half small onion)
  • 2 celery ribs, thinly sliced
  • 1 tablespoon prepared white horseradish
  • 3 1/2 pounds baking potatoes, peeled and quartered lengthwise
  • 1 large yellow onion, peeled and cut into 8 wedges
  • 1/2 pound thinly sliced pastrami, slices cut in half crosswise
  • chopped fresh dill
  • Carbohydrate 12 g(4%)
  • Cholesterol 17 mg(6%)
  • Fat 15 g(23%)
  • Fiber 1 g(4%)
  • Protein 3 g(6%)
  • Saturated Fat 2 g(9%)
  • Sodium 220 mg(9%)
  • Calories 189

PreparationSlaw: In a large bowl, stir together the vinegar, mustard, sugar, salt, and a generous pinch of pepper. Slowly whisk in the oil until well combined. Add the cabbage, apple, onion, celery, and dill to the dressing; toss thoroughly to combine. Adjust the seasoning to taste. Let the slaw stand at room temperature for 30 minutes before serving. Dressing: In a medium bowl, stir together all of the ingredients. Adjust the hot sauce to taste. The dressing can be refrigerated in an airtight container for up to 2 weeks. Latkes: Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off the liquid and rinse the bowl, then add the shredded potato mixture. Stir in the flour, eggs, dill, baking powder, and 1 1/2 teaspoons salt. Scrape the mixture back into the strainer and set it over the bowl again; let stand for another 5 minutes. In a large skillet, heat 1/4 inch of canola oil over medium-high heat until shimmering. Working in batches, spoon a scant 1/4 cup of the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel–lined baking sheet. Season well with salt. To assemble: Spread about 1 teaspoon of the dressing on each latke. Top with a folded slice of pastrami and a heaping tablespoon of the slaw. Garnish with dill and serve. Excerpted from Bringing It Home: Favorite Recipes From a Life of Adventurous Eating. Copyright © 2017 by Gail Simmons. Reprinted with permission from Grand Central Life & Style, an imprint of Hachette Book Group.  All rights reserved. Buy the full book from Amazon.

PreparationSlaw: In a large bowl, stir together the vinegar, mustard, sugar, salt, and a generous pinch of pepper. Slowly whisk in the oil until well combined. Add the cabbage, apple, onion, celery, and dill to the dressing; toss thoroughly to combine. Adjust the seasoning to taste. Let the slaw stand at room temperature for 30 minutes before serving. Dressing: In a medium bowl, stir together all of the ingredients. Adjust the hot sauce to taste. The dressing can be refrigerated in an airtight container for up to 2 weeks. Latkes: Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off the liquid and rinse the bowl, then add the shredded potato mixture. Stir in the flour, eggs, dill, baking powder, and 1 1/2 teaspoons salt. Scrape the mixture back into the strainer and set it over the bowl again; let stand for another 5 minutes. In a large skillet, heat 1/4 inch of canola oil over medium-high heat until shimmering. Working in batches, spoon a scant 1/4 cup of the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel–lined baking sheet. Season well with salt. To assemble: Spread about 1 teaspoon of the dressing on each latke. Top with a folded slice of pastrami and a heaping tablespoon of the slaw. Garnish with dill and serve. Excerpted from Bringing It Home: Favorite Recipes From a Life of Adventurous Eating. Copyright © 2017 by Gail Simmons. Reprinted with permission from Grand Central Life & Style, an imprint of Hachette Book Group.  All rights reserved. Buy the full book from Amazon.

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