Latke With Corned Beef - cooking recipe

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)

Preparation

In a medium bowl, stir together the pickled cabbage and creme fraiche. Transfer to a serving bowl and set aside.
In a small bowl, whisk together the flour, salt, pepper and baking powder. Set aside.
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.
In a large skillet over medium-high, heat about 1/2 inch of oil until a shred of potato dropped into it sizzles immediately.
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.
Serve immediately with pickled cabbage creme fraiche. The pancakes also can be reheated on a baking sheet in a 400 F oven.