Horseradish & Pastrami Topped Latkes

Serves: 8-10

INGREDIENTS:

• 3 large russet potatoes, peeled
• 2 large eggs
• 2 tablespoons Gold’s Horseradish Cream
• ⅓ cup all purpose flour
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Gold’s Horseradish Cream, to garnish
• ¼ lb pastrami, sliced
• Oil, for frying.

Preparation:

1. Line a baking tray with paper towel. Set aside.
2. Grate the potatoes in a food processor fitted with the shredding blade. Or use a grater, on the largest hole.
3. Transfer to a clean kitchen towel, and wring out any excess liquid. Add to a large bowl.
4. Add the eggs, horseradish, flour, salt, and pepper, mixing to combine.
5. Heat ½ inch oil in a high walled skillet over medium heat. Test a small piece of potato in the oil – if it sizzles immediately, it is hot enough!
6. Use a ¼ cup measuring cup to scoop the latke mixture into the pan, flattening with a spatula. Cook for 3-5 minutes per side, or until golden.
7. Transfer the latkes to the lined baking tray.
8. Repeat with remaining latke mixture.
9. Top each latke with a dollop of horseradish cream and a piece of pastrami.
10. Enjoy!