LATKE REUBENS

Latke Reubens image

This perfect Super Bowl starter combines so many satisfying layers of flavor and is easily eaten with one hand while holding a beer in the other.

Provided by Gail Simmons

Categories Super Bowl snack Hors D'Oeuvre Appetizer Potato Beef Cabbage Onion Fry Poker/Game Night

Yield Makes about 3 dozen

Number Of Ingredients 29

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Ingredients

Slaw:
2 tablespoons apple cider vinegar
1 tablespoon spicy brown mustard
1 1/2 teaspoons light or dark brown sugar
1/4 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons canola oil
1 1/2 cups shredded green cabbage (about a quarter of a small head)
1 Granny Smith apple, cut into matchsticks
3/4 cup thinly sliced red onion (about half small onion)
2 celery ribs, thinly sliced
2 tablespoons chopped fresh dill
Dressing:
3/4 cup sour cream
1/4 cup ketchup
1 tablespoon prepared white horseradish
1 teaspoon hot sauce
Latkes:
3 1/2 pounds baking potatoes, peeled and quartered lengthwise
1 large yellow onion, peeled and cut into 8 wedges
1/2 cup unbleached all-purpose flour
2 large eggs, lightly beaten
2 tablespoons chopped fresh dill
1/4 teaspoon baking powder
Kosher salt
Canola oil for frying
To assemble:
1/2 pound thinly sliced pastrami, slices cut in half crosswise
Chopped fresh dill

Steps:

Slaw:
In a large bowl, stir together the vinegar, mustard, sugar, salt, and a generous pinch of pepper. Slowly whisk in the oil until well combined.
Add the cabbage, apple, onion, celery, and dill to the dressing; toss thoroughly to combine. Adjust the seasoning to taste. Let the slaw stand at room temperature for 30 minutes before serving.
Dressing:
In a medium bowl, stir together all of the ingredients. Adjust the hot sauce to taste. The dressing can be refrigerated in an airtight container for up to 2 weeks.
Latkes:
Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off the liquid and rinse the bowl, then add the shredded potato mixture. Stir in the flour, eggs, dill, baking powder, and 1 1/2 teaspoons salt. Scrape the mixture back into the strainer and set it over the bowl again; let stand for another 5 minutes.
In a large skillet, heat 1/4 inch of canola oil over medium-high heat until shimmering. Working in batches, spoon a scant 1/4 cup of the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet. Season well with salt.
To assemble:
Spread about 1 teaspoon of the dressing on each latke. Top with a folded slice of pastrami and a heaping tablespoon of the slaw. Garnish with dill and serve.

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Hussnain Haider

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I can't wait to try this recipe. It looks so delicious!

Jennifer Linton-Thomas

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These latke reubens are the perfect party food. They're easy to make ahead of time and they're always a hit with guests.

Robbie Raymond

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I made these latke reubens for my family and they loved them. Even my picky kids ate them up!

Abdullha 474

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These latke reubens are a great way to use up leftover latkes. They're also a fun and easy weeknight meal.

Faraz Jatt

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I've never had a latke reuben before, but I'm so glad I tried this recipe. It's a new favorite!

Clarence Logue

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These latke reubens are the perfect comfort food. They're hearty, cheesy, and delicious.

Kiya Eyu

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I'm not a big fan of sauerkraut, so I left it out of my latke reubens. They were still really good!

abdus samad

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These latke reubens were easy to make and they tasted great. I will definitely be making them again.

Ujitha Siripala

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I followed the recipe exactly and my latke reubens turned out perfectly. They were crispy on the outside and soft and fluffy on the inside.

ANTURE TUBE

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These latke reubens were a bit too salty for my taste, but otherwise they were very good.

Ethan Hamilton

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These were delicious! I made them for a party and everyone raved about them.

Juliet Uwaoma

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I've made these latke reubens several times now and they're always a hit. My friends and family love them!

Stacey Franklyn

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These latke reubens are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and just heat them up when I'm ready to serve.