Reuben Latkes - Taste With The Eyes

Reuben Latkes

🥔 🧅 Reuben Latkes 🧅 🥔

Potato Latkes, Corned Beef
Swiss Cheese, Sauerkraut with Caraway, Russian Dressing

Happy Hanukkah! 🕎

As far as symbolic foods go, potatoes fried in oil are pretty much everyone’s favorite. A jug of olive oil, which held enough oil to last for one day, burned for eight when the Holy Temple in Jerusalem was rededicated. So… we eat foods fried in olive oil to commemorate that ancient miracle. 🌟

This year my latkes are savory and loaded! First, I season them from the inside out, by adding everything-bagel-seasoning, sea salt & fresh ground pepper, and plenty chopped chives to the potato batter. The bagel seasoning contains poppy seeds, black & white sesame seeds, dried minced garlic, dried minced onion, and flaked sea salt. No shortage of flavor there.

Then I’m topping those beautiful fried potato latkes with classic Reuben Sandwich ingredients – Swiss Cheese, Corned Beef, Sauerkraut, and Russian Dressing. The caraway seeds in the sauerkraut mimic the distinct flavor in our favorite Jewish rye bread.

Of course, we all love ❤️ plain applesauce and sour cream as traditional accompaniments but for 2023, I’m treating my guests to a flavor extravaganza, and serving Reuben-Style Latkes!

Reuben Latkes Recipe

Extra-Flavorful Savory Latkes

2 medium-large russet potatoes (about 12 oz. each)
1/2 medium yellow onion
flour
everything bagel seasoning
sea salt and fresh ground pepper
chopped chives
1 – 2 beaten eggs

How To Make Latkes

Use a food processor medium shredding disc to shred potato and onion together. Remove the potato mixture from the food processor, one handful at a time. Squeeze out as much moisture as possible by hand. Alternatively, place a handful of potato mixture in a tea towel and twist to wring out the liquid. Place each handful into a large bowl.

Toss with enough flour to very lightly coat the entire mixture. Season with bagel seasoning and salt & pepper. Don’t be shy. Add plenty chopped chives and toss it all together. Lastly add one beaten egg to help bind the mixture. Add a second egg if necessary. Toss to combine.

Heat a large sauté pan over high heat. Add oil (we like California Olive Ranch Avocado/Olive Oil Blend for high heat cooking) to generously cover the bottom of the pan. When oil is hot, add mounds of the potato mixture.

This recipe makes about 7 -8 medium-sized latkes. For the lacy effect, don’t compact the batter or press down on the latkes. Lower the heat to medium-high. When the bottom of each latke is a deep golden, flip and brown the other side.

Be sure to monitor the heat level to get a crispy golden exterior while cooking the interior completely to get a fluffy, creamy consistency inside. Drain on a wire rack set over a baking sheet. Sprinkle with a bit of fine sea salt while hot.

Keep latkes warm in a 200°F oven until ready to serve.

Reuben Latkes

Zippy Russian Dressing

6 T. mayonnaise
2 T. heinz chili sauce
1 1/2 t. prepared horseradish (not creamy style)
1 t. worcestershire sauce

Mix ingredients together in a small bowl. Refrigerate until ready to use.

Reuben Latkes

To Compose the Rueben Latkes

latkes
swiss cheese, sliced
corned beef, very thinly sliced
sauerkraut with caraway, very well-drained
russian dressing
parsley sprigs

Reuben Latkes

Place a small square of Swiss cheese on top of each warm latke. Top the melting cheese with a mound of corned beef. Spoon sauerkraut on top of the corned beef. Spoon Russian dressing over the sauerkraut. Garnish with parsley.

Notes 📝

Although the Reuben Sandwich is found at almost all kosher-style delicatessens, it is not kosher due to the combination of meat and dairy. Also, some Worcestershire sauces contain anchovies which would not be kosher to combine fish with meat in one dish. Both cheese and Worcestershire sauce can be omitted.

Ivory pedestals by Lenox. Holiday plates by Williams Sonoma.