Latke With Corned Beef
- Ready In:
- 42mins
- Ingredients:
- 11
- Yields:
-
16 pancakes
- Serves:
- 6
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
Ted Mizerek
RSM, 43