Recipe: Reuben Latkes
I deconstructed my son Jeremy's favorite sandwich — the Reuben — and turned it into a little crispy fried patty. The familiar flavors shine through, and then they're even enhanced by the caramelization that comes from being fried until golden brown.
- 12 Triscuit crackers - Rye with Caraway Seeds
- 2 cups sauerkraut
- 1/2 small onion, finely chopped
- 4 ounces sliced deli corned beef, chopped
- 2 large eggs
- 3/4 cup oil
- Thousand Island dressing, for serving
Crush the crackers into fine crumbs and place into a large bowl. Squeeze the sauerkraut to drain it thoroughly, then add it to the mixing bowl with the cracker crumbs. Stir in the onion, the corned beef, and the eggs; combine well.
Heat 1/4 cup oil in a large skillet over medium-high heat; drop batter by 1/4 cupfuls into the oil, making 4 latkes at a time. Cook for 4-5 minutes per side until browned, then remove from skillet to drain on paper towels. Repeat with remaining oil and batter.
Makes 12 latkes. Serve hot, with Thousand Island dressing.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Dec. 20, 2011.