You are so beautiful. To meeee. Bread is adorable and all, but fried potatoes make way better sandwiches. It’s Reuben Latkes- two ways!
Because one way just isn’t enough when you are using latkes for bread, right? I was so jazzed about Reubens for Hanukkah that I did them as sandwiches and also added all the Reuben goodness to the latke batter itself. You’re welcome.
Did Hanukkah Harry get you something awesome for the first night? Socks again? I give you the gift of corned beef instead.
P.S. Do you have as many Hanukkah parties this week as I do? It’s seriously two-a-days. And I’m not talking about workouts, though January I probably will need to be. #latkesalldamnday
P.P.S. If you’re in Austin, make sure to tune into KXAN Studio 512 at 12:30 today (12/8) to see me make these! Hopefully I don’t swear on live TV. Again. Update: Here is the video!
Y’all my first night of Hanukkah was epic! I did a little news segment over on Fox News to promote Latkepolooza over at JCC Austin!
Check out this delicious latke from Contigo Catering!
Anyhoo, back to the latkes. So to make these, either added chopped corned beef and sauerkraut to the potato mixture. OR heat the meat and kraut separately and sandwich it betwixt two rye latkes. Slathered with Russian dressing either way.
And because I’m the nervous Jewish mother type, please be careful when frying, the corned beef and sauerkraut tend to schvitz a little when they hit the oil. Watch out for flying oil please!
OR you could actually combine both versions an use the Reuben latkes to make a Reuben Latke sandwich! Too much?? Nawww.
P.P.P.S. Did you see these Everything Bagel Latkes I made over on the Instagrams? Tell me about your favorite latke toppings!
- For Latkes:
- 2 pounds (5 cups shredded) russet potatoes, washed and peeled
- 1 large egg, whisked
- 2 tablespoons rye flour
- ½ teaspoon kosher salt, plus more for sprinkling
- 1 tablespoon caraway seeds, plus more or garnish
- ½ pound corned beef
- ½ cup sauerkraut, dried well
- ½ cup oil (such as canola or grape seed)
- 2 tablespoons minced chives or green onions or garnish
- For Russian Dressing:
- ½ cup mayonnaise
- ½ cup ketchup
- 1 teaspoon prepared horseradish
- ½ teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Hot sauce to taste (optional)
- 1 dill pickle, minced (optional)
- Salt to taste
- To make latkes, fill a large bowl with ice and cold water. Shred potatoes using the large holes of a hand grater into the bowl of ice-cold water and let sit for 10 minutes.
- Then, remove the potatoes (use tongs if necessary. The water is super cold. You may be tougher than I am) and squeeze out any extra moisture (as much as possible) into the water bowl. Finish drying potatoes really well with a towel.
- Let the water sit for 15 minutes so the starch builds up on the bottom of the bowl with water. Carefully drain off water and reserve the milky white starch. You may have to scrape it off. Dry the bowl very well.
- Place shredded potatoes back in the large bowl and add reserved starch. Dry again. Then add in egg, rye flour, salt and caraway seeds. If you are adding the corned beef and sauerkraut to the latkes, mix these in as well. Otherwise, save the meat for the sandwich. Or do both!
- Heat up a ¼ inch layer of oil in a large sauté pan over medium heat. You know the oil is ready if a small bit of latke batter sizzles when placed in oil. Scoop ¼ cup dollops of the latke mixture into oil and flatten slightly and fry until golden brown, about 2-3 minutes. Flip and fry on the other side. Repeat with remaining batter adding more oil if necessary (make sure to heat the oil back up.)
- Drain latkes briefly on towels and place on cooling racks. Season with salt immediately. Top with Russian dressing, green onions and caraway seeds! Or heat corned beef and sauerkraut in a pan and sandwich with dressing between two latkes.