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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pastrami Potato Latkes Recipe

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This recipe for Pastrami Potato Latkes is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Idaho Potatoes
2 small onions
1 cup well drained sauerkraut
4 eggs
1/2 cup matzah meal
1 teaspoon ground mustard
2 teaspoons salt
1/4 teaspoon black pepper
6 oz pastrami- cut into 1" strips
Vegetable oil-for frying
Directions:
Directions:
Using the teardrop side of the grater, grate the potatoes and drain excess water
Using the smallest holes, grate the onions and add to the potatoes
Note: you can use a food processor to grate the potatoes and onions, although the texture may not be quite as good
Drain the sauerkraut very well and add to mixture
Add the eggs, matzah meal, mustard, salt and pepper, and mix to combine
Add the pastrami and mix in

In a large skillet, heat the oil over a medium flame
Working in batches, carefully drop the potato mixture into the hot oil, 1 Tablespoon at a time.
Cook until crisp and golden, approximately 3-5 minutes per a side
Flip over and fry until the second side is golden
Transfer to a plate/pan lined with paper towels
Repeat with remaining mixture

Note:
I made without pastrami and used 'C' blade in food processor.
Was very good.
You can half the recipe also.
Personal Notes:
Personal Notes:
Chaya Giti's Recipe

 

 

 

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