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For those of you who like to have your latkes with meat instead of dairy, why not go all in with this Twice Fried Latke. Piled high with fried pastrami and topped with a fried jalapeño pepper, these latkes will be the talk of the table.
6 large potatoes
1/2 cup flour
2 tablespoons salt
1 teaspoon black pepper
5 eggs, beaten
1/3 pound pastrami
1 jalapeño pepper, sliced and fried
2 tablespoons Bartenura Olive Oil
1 tablespoon coriander powder
Either with a food processor or by hand, grate potatoes, working quickly to avoid browning.
In a large bowl, mix remaining latke ingredients into potatoes until combined. Add flour slowly while mixing.
Fill a frying pan 1/3 of the way with canola or vegetable oil and let preheat.
Use a spoon to place a small amount of potato mixture into the hot oil. Make sure not to overcrowd the pan or the latkes will not get crisp.
Fry until golden brown, flipping halfway through.
Dice navel pastrami and toss with coriander.
Add pastrami to frying pan that has been preheated with olive oil. Allow to fry 5-8 minutes on a medium flame.
Cut edges off of latkes to make a square. Return to frying pan to fry a second time.
Once corners are crispy again, remove from pan.
Top latkes with pastrami and a jalapeño slice, serve, and enjoy!
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