Latke Reubens

Ingredients for Latke Reubens

• 2 cucharadas de vinagre de sidra de manzana

• 1 tablespoon spicy brown mustard

• 1 1/2 teaspoons light or dark brown sugar

• 1/4 cucharaditas de sal kosher

• Pimienta negra recién molida

• 2 cucharadas de aceite de canola

• 1 1/2 cups shredded green cabbage (about a quarter of a small head)

• 1 Granny Smith apple, cut into matchsticks

• 120g thinly sliced red onion (about half small onion)

• 2 celery ribs, thinly sliced

• 2 cucharadas de eneldo fresco picado

• 3/4 cup soured cream

• 60 ml de kétchup

• 1 tablespoon prepared white horseradish

• 1 cucharadita de salsa picante

• 1.6kg baking potatoes, peeled and quartered lengthwise

• 1 large yellow onion, peeled and cut into 8 wedges

• 60g unbleached plain flour

• 2 huevos grandes, ligeramente batidos

• 2 cucharadas de eneldo fresco picado

• 1/4 cucharaditas de polvo de hornear

• Sal kosher

• Aceite de canola para freír

• 230g thinly sliced pastrami, slices cut in half crosswise

• Chopped fresh dill

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.

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.

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 60ml 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.

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.