Pastrami Latkes



  • 6 oz Grow and Behold Pastrami, shredded
  • 2 eggs + 1 egg yolk
  • 4 small potatoes, grated and drained (reserve starch)
  • ¼ cup grated turnip (optional)
  • 2 onions, grated
  • 2 teaspoons flour
  • ½ teaspoon baking powder
  • ¼ cup minced parsley
  • salt & pepper
  • ½ cup or more Duck Shmaltz or vegetable oil


  • Grate potatoes and set in a mesh strainer over a large bowl. Allow to drain, pressing occasionally, 30-60 minutes. The starch will sink to the bottom of the liquid in the bowl. Drain off the liquid, and reserve the starch to mix back in with the batter.
  • Combine pastrami, eggs, yolk, potatoes & starch, turnips (if using), onions, flour, baking powder, parsley and salt and pepper in a large bowl.
  • Heat ¼ cup duck shmaltz in a large frying pan. Fry until golden, flip carefully, then transfer to paper towel-lined plates to drain. Can be kept warm for up to 30 minutes in a 200F oven. Add more fat, adjusting heat as pan warms up, to fry remaining latkes.
  • Serve with applesauce and deli mustard.

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