1 Video | Photo: Latke Corned Beef Sandwich with Apple and Sour Cream Slaw Recipe
Ingredients
- 3 pounds russet potatoes, peeled
- 1/3 cup matzo meal
- 1/4 cup finely chopped fresh chives
- 2 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 2 eggs
- 1/2 red onion, minced (about 1/2 cup)
- 1/2 cup extra-virgin olive oil, plus more as needed
- 1 pound lean corned beef, thinly sliced
- Apple and Sour Cream Slaw, recipe follows
Directions
Grate the potatoes on a box grater, using a large grate, into a large bowl. Rinse the potatoes by covering with water and then drain the water from the potatoes, squeezing out as much water as possible.
Add the matzo meal, chives, flour, salt, pepper, eggs and onions to the potatoes and mix well.
Heat the oil in a large frying pan over medium-low heat. Measure 1 cup of the potato mixture and add to the pan. Flatten the latke slightly with a spatula. Fry the latke until the edges are golden brown, 6 to 8 minutes each side. Transfer to a wire rack to drain. Repeat until all the potato mixture is used, adding oil as necessary.
Place 4 ounces corned beef on top of 1 latke. Top with the Apple and Sour Cream Slaw and with another latke.
Apple and Sour Cream Slaw:
- 1/4 cup sour cream
- 1/8 cup apple cider vinegar
- 1 tablespoon yellow mustard
- 1/2 tablespoon honey
- 1/2 tablespoon extra-virgin olive oil
- 1/4 teaspoon ground cinnamon
- Kosher salt and freshly ground black pepper
- 1/8 cup freshly squeezed lemon juice
- 4 Granny Smith apples, coarsely grated on box grater
- 1 shallot, grated(1/4 cup)
Add the sour cream, vinegar, mustard, honey, oil and cinnamon to a large bowl. Mix well and sprinkle with salt and pepper. Add the lemon juice, apples and shallots and toss to combine. Let the slaw stand at room temperature, about 20 minutes. Yield: 1/2 cup.
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By susan7753_13008416
St. Louis, 65
on September 23, 2012
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Just wanted to say thanks for this recipe, it made me think of growing up in Buffalo, N.Y and eating my mom's potato pancakes. Really tasty!
By mrslroberts_131...
Waddell, 41
on September 16, 2012
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I made this yesterday. It was awesome! I "cheated" on the latkes and used my food processor to shred the potatoes, but did everything else exactly as the recipe said. They came out great. For the apple slaw though, it doesn't say to peel the apples, but the 1st one, I didn't peel and it didn't grate right. So I peeled the other 3 and then it was great. Lastly, we can't get a decent corned beef out West (originally I am from Chicago, like Jeff, so we used pastrami, which worked nicely. This is a wonderful sandwich, if rather large. If you don't want a huge sandwich, I would cut it to 1/2 cup and double the amount of latkes. I like the latke recipe so much, it's going to replace the one I normally use. Thanks Jeff for another great recipe.
By Organic Food Writer
on September 13, 2012
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Fabulous. Read my full review at Examinerdotcom. It's titled "Jeff Mauro's latke sandwich huge hit."
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