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Reuben Latkes
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
Nathan Congleton / TODAY
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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. 

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)

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.

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Make these Reuben and breakfast latkes for Hanukkah

Play Video - 5:02