Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, salt beef and potato latkes. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Grate the potatoes and onions using a medium grater. Squeeze out any excess water and put into a mixing bowl with the beaten eggs and flour, and stir well to make a sloppy batter. Add the salt and white pepper.

Salt Beef and Potato Latkes is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Salt Beef and Potato Latkes is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have salt beef and potato latkes using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Salt Beef and Potato Latkes:

1. Take For the salt beef:
2. Make ready 1.5 – 2 kg piece of salt beef brisket, not too lean
3. Take 6 cloves garlic, unpeeled but cut in half
4. Prepare 2 onions, peeled and halved
5. Get 2 large carrots, peeled and halved
6. Get 1 teaspoon pickling spice (remove all but one clove)
7. Get Enough cold water to cover
8. Take For the potato latkes (makes about 20):
9. Prepare 1.5 kg potatoes, peeled
10. Take 1 large onion, peeled
11. Make ready 3 eggs, beaten
12. Make ready 150 g self-raising flour
13. Make ready 2 teaspoons salt
14. Get 1/2 teaspoon ground white pepper
15. Make ready Vegetable oil for frying

Add another heaping spoonful of potato batter and flatten with the back of a spoon. Crispy latkes become the main event with the addition of deli corned beef in this healthy dinner recipe. Or make them smaller and serve as an easy appetizer. Serve latkes with applesauce or dill sour cream and roasted green beans.

Steps to make Salt Beef and Potato Latkes:

1. To make the salt beef: - Place the brisket, onions, carrots, garlic and pickling spice in a large pan. Cover with water to a depth of 5cm.
2. Bring to the boil, skim off any scum, then reduce the heat to a gentle simmer.
3. Cover the pan and cook for 3 – 4 hours, until the meat is soft and tender.
4. To make the latkes: - Grate the potatoes and onions using a medium grater. Squeeze out any excess water and put into a mixing bowl with the beaten eggs and flour, and stir well to make a sloppy batter.
5. Add the salt and white pepper. Don’t let the batter stand for too long or the potato will blacken.
6. Heat 1cm of vegetable oil in a frying pan. When hot (but not smoking), fry a spoonful of batter until golden on each side. Taste to check the seasoning.
7. Use two dessert spoons of the mix per latke, flattened to form 10cm discs in the pan. Fry 4 – 6 at a time. When the undersides are golden, turn them over.
8. Continue to fry until they are brown and crispy.
9. When the brisket is cooked, lift from the pan, slice and serve with the latkes, boiled cabbage, English mustard (made from the powder) and new green pickled cucumbers. Find a recipe for these at www.justnotkosher.com

Whisk eggs and egg white in a large bowl. These latkes were so awesome, just like my grandmother and mom used to make. Fold in the egg whites and chives to bind the mixture together. Heat a large non-stick skillet over medium heat and coat. In a large bowl, combine the potatoes, apples, sauerkraut and eggs.

So that’s going to wrap this up for this exceptional food salt beef and potato latkes recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!