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Reuben Latkes

Dec. 13, 2017

As we head into the second night of Hanukkah, Jamie Geller, author of \"The Joy of Kosher,\" joins Megyn Kelly TODAY to demonstrate how to make a delicious holiday treat: latkes. Among her \"next-level\" latkes: a Reuben latke and even a breakfast latke.Nathan Congleton / TODAY

Jamie Geller

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Ingredients

Dressing

1/2 cup ketchup

1/2 cup mayonnaise

1/2 cup chopped dill pickles

Reuben

8 ounces sliced pastrami, warmed

16 latkes

Topping: ¼ cup sauerkraut (optional)

Chef notes

Take a deli classic to new heights with this holiday remake. Hot peppery and smoky pastrami meets crispy and oniony latke. It's the perfect blend of two worlds.

Preparation

Dressing:

In a small bowl, mix ketchup, mayonnaise, and pickles until thoroughly combined. Store any remaining dressing in an airtight container for up to a week.

Reuben:

Divide pastrami between 8 latkes. Dollop generously with dressing and top with sauerkraut (if using) and remaining 8 latkes.

Reuben Latkes