Best Latke With Corned Beef Recipes

Latke With Corned Beef image

Provided by Ted Mizerek

Categories Potato

Time 42m

Yield 16 pancakes, 6 serving(s)

Number Of Ingredients 11

1 cup pickled or sweet and sour red cabbage
1/2 cup creme fraiche or 1/2 cup sour cream
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/4 teaspoon baking powder
20 ounces bag fresh shredded potatoes (about 4 cups) or 20 ounces thawed frozen hash brown potatoes (about 4 cups)
1 cup finely chopped sweet onion
1/3 lb thinly sliced corned beef, cut into thin strips
3 egg whites, whisked until frothy
peanut oil or vegetable oil (for frying)

Steps:

In a medium bowl, stir together the pickled cabbage and creme fraiche. Transfer to a serving bowl and set aside.
In a small bowl, whisk together the flour, salt, pepper and baking powder. Set aside.
In a large bowl, combine the potatoes, onion, corned beef, egg whites and the reserved flour mixture. Mix well to make a batter that is loose, but holds together well, adding a bit more flour if necessary.
In a large skillet over medium-high, heat about 1/2 inch of oil until a shred of potato dropped into it sizzles immediately.
Working in batches and using about 1/4 cup of batter per pancake, drop the batter into the oil, leaving several inches between the pancakes. Flatten the pancakes slightly with the back of a spatula. Fry, turning once, until browned, about 2 to 3 minutes per side. Remove to a platter lined with paper towels.
Serve immediately with pickled cabbage creme fraiche. The pancakes also can be reheated on a baking sheet in a 400 F oven.

Nutrition Facts : Calories 266.3, Fat 12.4, SaturatedFat 6.2, Cholesterol 51.9, Sodium 636.6, Carbohydrate 28.9, Fiber 3.2, Sugar 2.5, Protein 10.3

Latke Corned Beef Sandwich with Apple and Sour Cream Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

3 pounds russet potatoes, peeled
1/3 cup matzo meal
1/4 cup finely chopped fresh chives
2 tablespoons all-purpose flour
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
2 eggs
1/2 red onion, minced (about 1/2 cup)
1/2 cup extra-virgin olive oil, plus more as needed
1 pound lean corned beef, thinly sliced
Apple and Sour Cream Slaw, recipe follows
1/4 cup sour cream
1/8 cup apple cider vinegar
1 tablespoon yellow mustard
1/2 tablespoon honey
1/2 tablespoon extra-virgin olive oil
1/4 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
1/8 cup freshly squeezed lemon juice
4 Granny Smith apples, coarsely grated on box grater
1 shallot, grated(1/4 cup)

Steps:

Grate the potatoes on a box grater, using a large grate, into a large bowl. Rinse the potatoes by covering with water and then drain the water from the potatoes, squeezing out as much water as possible.
Add the matzo meal, chives, flour, salt, pepper, eggs and onions to the potatoes and mix well.
Heat the oil in a large frying pan over medium-low heat. Measure 1 cup of the potato mixture and add to the pan. Flatten the latke slightly with a spatula. Fry the latke until the edges are golden brown, 6 to 8 minutes each side. Transfer to a wire rack to drain. Repeat until all the potato mixture is used, adding oil as necessary.
Place 4 ounces corned beef on top of 1 latke. Top with the Apple and Sour Cream Slaw and with another latke.
Add the sour cream, vinegar, mustard, honey, oil and cinnamon to a large bowl. Mix well and sprinkle with salt and pepper. Add the lemon juice, apples and shallots and toss to combine. Let the slaw stand at room temperature, about 20 minutes.