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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.
Watch the video here.
Yields: 30 latkes
3 pounds (1 and 1/3 kilograms) Russet potatoes
1 tablespoon Gefen Potato Starch
3 eggs
1 and 1/2 tablespoons salt
vegetable oil, for frying
12 ounces (340 grams) pastrami, cut into 1/2-inch slices
1 cup sauerkraut
1/4 cup Gefen Mayonnaise
2 tablespoons Heaven & Earth Ketchup
1/2 teaspoon white horseradish
12 ounces (340 grams) turkey breast, cut into 1/2-inch slices
1 cup shredded iceberg lettuce
2 dill pickles, sliced into thin rounds
2 plum tomatoes, diced
1/4 cup Gefen Mayonnaise
2 teaspoons Gefen Garlic Powder
1 teaspoon sugar
1 teaspoon lemon juice
pinch salt
Grate the potatoes on the largest holes of 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 eighth inch of vegetable oil. Fry one-eighth cup of batter at a time until golden on each side, and drain on paper towels until ready to serve.
In a frying pan sprayed with cooking spray, cook pastrami in batches until crispy.
Combine mayonnaise, 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.
In a frying pan sprayed with cooking spray, cook turkey breast in batches for about five minutes until crispy.
Combine mayonnaise, garlic, garlic powder, sugar, lemon juice, and salt for garlic dressing.
Top each latke with shredded iceberg, turkey, a slice of pickle, and diced tomato, and drizzle garlic dressing over the top.
Photography: Hudi Greenberger Styling: Renee Muller
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