Latke Reubens

Ingredients for Latke Reubens

• 2 बड़े चम्मच सेब का सिरका

• 1 tablespoon spicy brown mustard

• 1 1/2 teaspoons light or dark brown sugar

• 1/4 चम्मच कोषेर नमक

• ताज़ा पिसी हुई काली मिर्च

• 2 बड़े चम्मच कैनोला तेल

• 1 1/2 cups shredded green cabbage (about a quarter of a small head)

• 1 Granny Smith apple, cut into matchsticks

• 120g thinly sliced red onion (about half small onion)

• 2 celery ribs, thinly sliced

• 2 tablespoons chopped fresh dill

• 3/4 cup soured cream

• 60ml केचप

• 1 tablespoon prepared white horseradish

• 1 teaspoon hot sauce

• 1.6kg baking potatoes, peeled and quartered lengthwise

• 1 large yellow onion, peeled and cut into 8 wedges

• 60g unbleached plain flour

• 2 large eggs, lightly beaten

• 2 tablespoons chopped fresh dill

• 1/4 teaspoons baking powder

• कोशेर नमक

• Canola oil for frying

• 230g thinly sliced pastrami, slices cut in half crosswise

• Chopped fresh dill

In a large bowl, stir together the vinegar, mustard, sugar, salt, and a generous pinch of pepper. Slowly whisk in the oil until well combined.

Add the cabbage, apple, onion, celery, and dill to the dressing; toss thoroughly to combine. Adjust the seasoning to taste. Let the slaw stand at room temperature for 30 minutes before serving.

In a medium bowl, stir together all of the ingredients. Adjust the hot sauce to taste. The dressing can be refrigerated in an airtight container for up to 2 weeks.

Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off the liquid and rinse the bowl, then add the shredded potato mixture. Stir in the flour, eggs, dill, baking powder, and 1 1/2 teaspoons salt. Scrape the mixture back into the strainer and set it over the bowl again; let stand for another 5 minutes.

In a large skillet, heat 1/4 inch of canola oil over medium-high heat until shimmering. Working in batches, spoon a scant 60ml the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel–lined baking sheet. Season well with salt.

Spread about 1 teaspoon of the dressing on each latke. Top with a folded slice of pastrami and a heaping tablespoon of the slaw. Garnish with dill and serve.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.