Want to treat your Hanukkah guests? Make latkes with some extra flavor

From Kosher.com

For this year’s Hannukah snack, make latkes with a twist by adding a Reuben sandwich topping to the traditional holiday pancakes. The following recipe has an expected preparation and cooking time of 30 minutes and serves 10.

Ingredients: 

For the latkes:

3 pounds (1 and 1/3 kilograms) russet potatoes
1 tablespoon potato starch
3 eggs
1 and 1/2 tablespoons salt
Vegetable oil

For the Reuben sandwich topper:

12 ounces (340 grams) pastrami, cut into 1/2-inch slices
1 cup sauerkraut
1/4 cup mayonnaise
2 tablespoons ketchup
1/2 teaspoon white horseradish

Reuben latkes: a sugar-free, gluten-free and greasy holiday snack. (Courtesy/Hudi Greenberger)

Directions:

For the latkes:

1. 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.

2. Heat a frying pan and cover with about 1/8-inch of vegetable oil. Fry 1/8 cup of batter at a time until golden on each side and drain on paper towels until ready to serve.

For the Reuben sandwich topper:

1. In a frying pan sprayed with cooking spray, cook pastrami in batches until crispy.

2. Combine mayonnaise, ketchup and horseradish for Russian dressing.

3. Top each latke with a few pieces of pastrami and a pinch of sauerkraut, and drizzle Russian dressing over the top.

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