Name: Latke Reubens
Yield: Makes about 3 dozen
Ingredients: 2 tablespoons apple cider vinegar; 1 tablespoon spicy brown mustard; 1 1/2 teaspoons light or dark brown sugar; 1/4 teaspoon kosher salt; Freshly ground black pepper; 2 tablespoons canola oil; 1 1/2 cups shredded green cabbage (about a quarter of a small head); 1 Granny Smith apple, cut into matchsticks; 3/4 cup thinly sliced red onion (about half small onion); 2 celery ribs, thinly sliced; 2 tablespoons chopped fresh dill; 3/4 cup sour cream; 1/4 cup ketchup; 1 tablespoon prepared white horseradish; 1 teaspoon hot sauce; 3 1/2 pounds baking potatoes, peeled and quartered lengthwise; 1 large yellow onion, peeled and cut into 8 wedges; 1/2 cup unbleached all-purpose flour; 2 large eggs, lightly beaten; 2 tablespoons chopped fresh dill; 1/4 teaspoon baking powder; Kosher salt; Canola oil for frying; 1/2 pound thinly sliced pastrami, slices cut in half crosswise; Chopped fresh dill

Looking for latke recipes How about these Latke Reubens that are part fritter part slaw and wholly delicious.

Photo by Johnny Miller

Combining my family’s cherished latke recipe with the fillings from a Reuben sandwich, I created the ultimate Jewish deli delight. What I love about this recipe is that while it’s made up of familiar components, the “mashup” brings them together in a modern, unexpected way, giving them new life. A perfect starter to celebrate the festival of lights, it also makes for a killer Super Bowl party snack (or fun accompaniment to cocktails any time of year), as it combines so many satisfying layers of flavor, easily eaten with one hand while holding a beer in the other and watching the game.