Peel and grate Yukon gold potatoes. Squeeze out any excess moisture with a clean kitchen towel or thick paper towels.

Combine the potatoes with egg, pastrami, 2 scallions, 1 tablespoon ranch mix, and flour.

Pour 1 inch of oil in a heavy-bottom frying pan and heat on medium-high heat, until oil is sizzling.

Dip a wooden skewer or edge of wooden spoon in oil; if oil starts to slowly sizzle and bubble it is ready for frying.

Once oil is hot enough, form tablespoon-size latkes from mix and fry until golden brown on both sides.

Drain on paper towels.

Combine the remaining ranch dressing, sour cream, and mayonnaise.

Once you finish frying latkes; fry up the pastrami for three minutes. Drain on paper towels, then use as garnish.

To serve: place latkes on platter and top each latke with a dollop of ranch crème, topped with more scallions or chives and crunchy pastrami, if desired.

Nutrition facts for one serving (3 party size latkes): 347 calories, 17 g fat, 4.5 g saturated fat, 83  mg cholesterol, 1950 mg sodium, 350 mg  potassium, 25 g carbs, 1 g fiber, 7 g sugar, 17 g protein.