These tasty bites are not just for Hanukkah! Fluffy, crunchy fried potato pancakes are gluten-free and a perfect stand-in for the classic bun. When stuffed with pulled brisket, this is the epitome of a sinfully satisfying sandwich.
- 4 medium Idaho potatoes
- 3 eggs, beaten
- 2 tablespoons cornmeal or potato starch
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Olive oil
- 4 cups shredded leftover brisket
- 4 tablespoons barbecue sauce
- 16 latkes (recipe above)
- Red onion slices (optional)
- 1 handful arugula (optional)
For the latkes:
1. Prepare a large bowl filled with cold water.
2. Peel potatoes and place in cold water to prevent browning.
3. Cut potatoes lengthwise into halves or quarters so they fit into the food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl. Add eggs, cornmeal, salt and pepper and mix well.
4. Heat oil in a large sauté over medium heat.
5. Drop 6 to 8 spoonfuls of latke mixture into the hot oil. Using the back of a spoon, pat down each latke to flatten. Be careful not to overcrowd the pan; this will prevent crisping and result in soggy latkes.
6. Fry 3-4 minutes on each side, until golden and crisp around the edges; repeat with remaining batter. Drain on a paper towel-lined plate.
For the sliders:
1. Heat a large sauté pan, lightly coated with oil, over medium-high heat.
2. Add brisket and barbecue sauce and sauté until just heated through.
3. Assemble latke sliders stuffed with brisket and topped with onions and/or arugula, if desired.