Latke With Corned Beef

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 1 cup pickled or sweet and sour red cabbage
• 1/2 cup creme fraiche or 1/2 cup sour cream
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon baking powder
• 20 ounces bag fresh shredded potatoes (about 4 cups) or 20 ounces thawed frozen hash brown potatoes (about 4 cups)
• 1 cup finely chopped sweet onion
• 1/3 lb thinly sliced corned beef, cut into thin strips
• 3 egg whites, whisked until frothy
• peanut oil or vegetable oil (for frying)

Recipe

• 1 in a medium bowl, stir together the pickled cabbage and creme fraiche. transfer to a serving bowl and set aside.
• 2 in a small bowl, whisk together the flour, salt, pepper and baking powder. set aside.
• 3 in a large bowl, combine the potatoes, onion, corned beef, egg whites and the reserved flour mixture. mix well to make a batter that is loose, but holds together well, adding a bit more flour if necessary.
• 4 in a large skillet over medium-high, heat about 1/2 inch of oil until a shred of potato dropped into it sizzles immediately.
• 5 working in batches and using about 1/4 cup of batter per pancake, drop the batter into the oil, leaving several inches between the pancakes. flatten the pancakes slightly with the back of a spatula. fry, turning once, until browned, about 2 to 3 minutes per side. remove to a platter lined with paper towels.
• 6 serve immediately with pickled cabbage creme fraiche. the pancakes also can be reheated on a baking sheet in a 400 f oven.