Pastrami on Rye Latkes


  • 2lbs Burbank Russet Idaho Potatoes
  • 1 large yellow onion
  • ¼ cup all-purpose flour
  • 1 ½ tablespoons caraway seeds
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • Vegetable oil for frying
  • ½ lb deli pastrami
  • 1 large dill pickle, sliced
  • Spicy brown mustard


  1. Peel the potatoes and grate either by hand on a box grater or using the shredding blade on your food processor.
  2. Repeat with the onion.
  3. Place the grated potato and onion in a large bowl fitted with a tea towel instead and squeeze all excess liquid from the shredded potatoes.
  4. Remove the liquid from the bowl, trying to leave the potato starch at the bottom if possible and add the potatoes.
  5. Mix in the flour, caraway seeds, salt and baking powder. Toss to coat evening.
  6. Heat a cast iron skillet over medium heat with enough oil to cover the bottom, have a sheet tray ready lined with paper towels and heat your oven to 250 ° to keep the completed latkes warm.
  7. Check to see if the oil is hot enough by placing a small amount of potato in the skillet, if it sizzles immediately you are good to go.
  8. Scoop about ⅓ cup potato mix from the bowl, squeeze to drain any excess moisture that may have accumulated and flatten into a round disc. Gently place in the oil and fry about 3-4 minutes per side or until crispy.  Depending on the size of your skillet, fry about 3-4 latkes at a time.  You do not want to crowd the skillet while cooking.
  9. Once finished, transfer to the paper towel lined sheet tray and sprinkle with kosher salt. Keep warm in the heated oven.  Repeat with the remaining potatoes.
  10. When ready to serve top each latke with a slice of pastrami, a dollop of mustard and a pickle slice.
  11. Latkes can be made in advance and either frozen in a single layer or stored in the refrigerator for 2-3 days. Heat in the oven to crisp up before serving.