These potato latkes follow a pretty traditional recipe, except for the fact that they are made with sauerkraut! It is a natural and delicious pairing that spruces up the potatoes with some additional flavour. It makes a perfect side dish for most any meal.
- 1 lbs of potato
- ½ cup of drained sauerkraut
- ¼ cup of flour (I used buckwheat, but anything would work)
- 1 egg
- 1 tsp salt and ¼ tsp pepper (to taste)
- Oil for frying
- Finely grate the potato.
- Mix with the remaining ingredients (other than the oil). Let sit for 10 minutes so that the flour can absorb any liquid.
- Heat the oil. Throw on ¼ cup of potato mixture, press flat and fry until cooked through and brown on both sides.
- Serve hot with mustard.
-A food processor or a mandoline will make grating all the potatoes (and cabbage) easy.
-Cooking will harm the lactobacteria in the sauerkraut. Alternately you could serve the sauerkraut layered on top of the latke to avoid cooking it.