Latkes need not be relegated to the realm of side dish. After all, they do take some time to grate, and fry, and drain…who has time to also make a main dish as well? We’ve gone and added a little Pastrami to the mix, and all of a sudden, your run-of-the-mill latkes have become a one-dish meal. The question is just whether you’ll eat them with deli mustard or applesauce (or both!)
Grow and Behold Pastrami is available for sale online here and can be shipped anywhere in the USA. Made from animals raised outdoors on pasture with no hormones or antibiotics, it contains no nitrates or nitrites – just delicious OU Glatt kosher pastured beef and spices... It’s a perfect Chanukah miracle.
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- Cook Time
- Prep Time
6 oz. Grow and Behold Pastrami, shredded
- 2 eggs + 1 egg yolk
- 4 small potatoes, grated and drained (reserve starch)
- ¼ cup grated turnip (optional)
- 2 onions, grated
- 2 teaspoons flour
- ½ teaspoon baking powder
- ¼ cup minced parsley
- salt & pepper
- ½ cup or more Duck Shmaltz or vegetable oil
1. Grate potatoes and set in a mesh strainer over a large bowl. Allow to drain, pressing occasionally, 30-60 minutes. The starch will sink to the bottom of the liquid in the bowl. Drain off the liquid, and reserve the starch to mix back in with the batter.
2. Combine pastrami, eggs, yolk, potatoes & starch, turnips (if using), onions, flour, baking powder, parsley and salt and pepper in a large bowl.
3. Heat ¼ cup duck shmaltz in a large frying pan. Fry until golden, flip carefully, then transfer to paper towel-lined plates to drain. Can be kept warm for up to 30 minutes in a 200°F oven. Add more fat, adjusting heat as pan warms up, to fry remaining latkes.
Serve with applesauce and deli mustard.