Latke Reubens

Ingredients for Latke Reubens

• 2 colheres de sopa de vinagre de maçã

• 1 tablespoon spicy brown mustard

• 1 1/2 teaspoons light or dark brown sugar

• 1/4 colher de chá de sal kosher

• Pimenta preta moída na hora

• 2 colheres de sopa de óleo 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 colheres de sopa de endro fresco picado

• 3/4 cup soured cream

• 60ml de ketchup

• 1 colher de sopa de raiz-forte branca preparada

• 1 colher de chá de molho picante

• 1.6kg baking potatoes, peeled and quartered lengthwise

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

• 60g unbleached plain flour

• 2 ovos grandes, levemente batidos

• 2 colheres de sopa de endro fresco picado

• 1/4 colher de chá de fermento em pó

• Sal kosher

• Óleo de canola para fritar

• 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.