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YAPCHIK LATKES
Upgrade your standard potato latke to something truly special. Once you try this, you will have a hard time going back to your original recipe. Yield: 12-15 latkes Meat
• 3 large potatoes • 1 small onion • 2 eggs • 1 tsp salt • ¼ cup matzah meal • 2 Tbsp mayonnaise • 1½ Tbsp mustard • 6 Tbsp duck sauce • 9 oz pastrami or corned beef, cubed • Oil for frying
DECEMBER 2, 2021
Ingredients
THE BALTIMORE JEWISH HOME
Recipe by Tova Lowenthal Styling and photography by Faigy Murray
Preparation
B A LT I M O R E J E W I S H H O M E . C O M
1. In a food processor or in a bowl using a hand grater, shred potatoes and onion. 2. In a large bowl, beat eggs. Add salt and matzah meal. Add the grated potatoes and onion. 3. In a separate bowl, combine mayonnaise, mustard, and duck sauce. Add diced meat and mix well. 4. In a frying pan, heat oil over mediumhigh heat. Place an overflowing Tbsp of potato batter into the frying pan. Place a tablespoon of meat mixture above it. Then place another tablespoon of potato batter to cover the meat mixture. Fry until the bottom is browned (about 4 minutes). Flip over and fry until the other side is also browned. Repeat for the rest of the latkes. 5. Line a plate with paper towels. Remove latkes from frying pan and place on the plate to drain.
