This is not my best picture I’ve ever taken. We ate really late this night and there was no ambient light from the window next to my seat at the table…so just overlook that part! These things were YUMMY. Like…for realsies. Of course I have to offer this confession, and you can decide whether my “literally” is actually literal or if it’s figurative (hint: it’s literal):
I could literally eat latkes until I really for real in real life puke all over the table. And then I could eat some more.
Paleo-friendly pastrami is relatively hard to find around here, but I really wanted some for these stackers. I forget what brand I found at Central Market…it was organic, nitrate/nitrite/blah blah blah-free, and organic cane sugar was the last ingredient on the list. There was one gram of sugar in a 4 oz serving, so I wasn’t incredibly worried about it. Feel free to pick whatever meat you want for these though!
REMEMBER: If you eat these with the slaw as is, they are NOT Whole30 compliant. You could pretty much just make a salad with the solids and spices, or replace the sour cream with a mixture of mayo and a little almond milk.
Latke Stackers with Apple Sour Cream Slaw
Serves 4-6 + leftover latkes
Apple Sour Cream Slaw:
4 Granny Smith apples, coarsely grated
1/2 C jicama, coarsely grated
1/4 C sour cream
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
2 tsp honey
2 tsp extra-virgin olive oil
1/8 tsp cinnamon
salt and pepper
2 Tbsp lemon juice
2 scallions, coarsely chopped (green and white parts)
1.- In large bowl, whisk sour cream, apple cider vinegar, Dijon, honey, EVOO, cinnamon, salt, and pepper. Mix in lemon juice, apples, jicama, and green onions. Toss until coated and let set for at least 30 minutes.
2 pounds potatoes, peeled and shredded (I used a bag of the frozen hash browns…this eliminates some tedious work)
2 1/2 C diced onions
1 large egg
2-3 Tbsp tapioca starch
1 heaping tsp salt
1 tsp baking powder
1.- Line colander with kitchen with soft kitchen towel. In large bowl, combine 1 1/4 C diced onions, egg, tapioca, salt, and baking powder. Whisk to combine.
2.- Mix shredded potatoes and remaining onions. Put in towel-lined colander and squeeze to drain. Discard liquid (but reserve starch that sticks to towel or settles in draining bowl).
3.- Add dry potato mixture to the egg mixture. Scrape in any remaining potato starch. Mix well. Preheat oven to 425 and set a wire rack on top of a rimmed, foil-lined baking sheet.
4.- Heat 1/2 C of oil (I used extra light olive oil) in a heavy-bottomed pan over medium-high heat. Make sure the oil is hot before moving on to the next step.
5.- Using about 1/4 C of batter at a time, flatten into a slightly thicker version of a pancake. Squeeze out the remaining liquid and slide the batter into the oil. Cook 3-4 minutes, flip, and cook another 3-4 minutes. If needed, add more oil between batches, but make sure the oil gets hot before adding another cake. Set on wire rack and bake 7-10 minutes until they begin to get crispy.
When I assembled these, I used one latke, 2-3 ounces of pastrami, and a couple Tbsp of apple slaw on top.