Pastrami on Rye Latkes
- 2lbs Burbank Russet Idaho Potatoes
- 1 large yellow onion
- ¼ cup all-purpose flour
- 1 ½ tablespoons caraway seeds
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- Vegetable oil for frying
- ½ lb deli pastrami
- 1 large dill pickle, sliced
- Spicy brown mustard
- Peel the potatoes and grate either by hand on a box grater or using the shredding blade on your food processor.
- Repeat with the onion.
- Place the grated potato and onion in a large bowl fitted with a tea towel instead and squeeze all excess liquid from the shredded potatoes.
- Remove the liquid from the bowl, trying to leave the potato starch at the bottom if possible and add the potatoes.
- Mix in the flour, caraway seeds, salt and baking powder. Toss to coat evening.
- Heat a cast iron skillet over medium heat with enough oil to cover the bottom, have a sheet tray ready lined with paper towels and heat your oven to 250 ° to keep the completed latkes warm.
- Check to see if the oil is hot enough by placing a small amount of potato in the skillet, if it sizzles immediately you are good to go.
- Scoop about ⅓ cup potato mix from the bowl, squeeze to drain any excess moisture that may have accumulated and flatten into a round disc. Gently place in the oil and fry about 3-4 minutes per side or until crispy. Depending on the size of your skillet, fry about 3-4 latkes at a time. You do not want to crowd the skillet while cooking.
- Once finished, transfer to the paper towel lined sheet tray and sprinkle with kosher salt. Keep warm in the heated oven. Repeat with the remaining potatoes.
- When ready to serve top each latke with a slice of pastrami, a dollop of mustard and a pickle slice.
- Latkes can be made in advance and either frozen in a single layer or stored in the refrigerator for 2-3 days. Heat in the oven to crisp up before serving.