These latkes really exceeded my expectations, so much so that I decided that they’re being the appetizer at my family’s Chanukah party. Thank you, Shoshana G., for the inspiration behind this recipe.

Yield: 20 latkes

 

Ingredients:

2 lb. Yukon gold potatoes, grated

6 stems scallions, white part only, thinly sliced

2 eggs

1 tablespoon potato starch

1 tablespoon chopped fresh parsley or 2 cubes frozen parsley, plus more for garnish

2 teaspoons salt

3 tablespoons olive oil, for frying

1 lb. navel pastrami, prepared according to package directions and shredded

Ready-made truffle mayo (optional)

 

Pickled Chili Peppers:

¼ cup water

¼ cup vinegar

1 tablespoon sugar

1 teaspoon kosher salt

Pinch oregano

3 chili peppers, thinly sliced

 

Directions:

Pickled chili peppers:

Bring water, vinegar, sugar, salt, and oregano to a boil until sugar dissolves

Remove from heat add chili peppers, and let  cool for 10 minutes. Transfer to  an airtight container.

Latkes:

Squeeze excess liquid from grated potatoes using a cheese cloth. In a bowl, combine with  scallions, eggs, potato starch, parsley, and salt.

Heat 3 tablespoons olive oil in a large pan over medium-high heat

Shape mixture into ¼-inch-high circles, using a 1½–2-inch cookie cutter .

Fry 2–3 minutes per side until golden and crispy. Drain on a paper-towel-lined plate.

Top with shredded meat and pickled chili peppers to taste.

Drizzle with truffle mayoand garnish with fresh parsley, if desired.

Serve fresh.