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Reuben Latkes

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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 lat
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
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(10)

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:

    1.

    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:

    1.

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