Sauerkraut latkes are a traditional potato latkes mixed with sauerkraut! Sauerkraut adds a tanginess that really compliments the flavor of crispy potatoes.
Latkes can be made with a number of different ingredients, including cheese, zucchini, carrot, or onion. Adding sauerkraut is not only great for adding flavor, but the added acidity will also stop the potatoes from browning. So you can make the sauerkraut latke mixture ahead of time, without worrying!
Latkes are traditionally served with sour cream and apple sauce to celebrate Hanukkah. However, they really are versatile, perfect for breakfast, lunch, and dinner!
Here are some of my favorite ways to serve sauerkraut latkes:
- Perfect for breakfast with fried eggs and hollandaise.
- It’s delicious with carrot, apple, and horseradish salad.
- Make an appy platter with a bunch of sauces and dips, like a spiced apple spread, hummus, or tzatziki.
- Top latkes with a slice of smoked salmon and a spoonful of sour cream or non-dairy sour cream.
- Serve them with cheese, mustard, and more sauerkraut.
My kids LOVE fried sauerkraut latkes. However, it’s not always convenient to fry up a bunch of latkes just a few at a time. Baking means you can prepare a whole pan full of latkes at once!
- Preheat the oven to 450 F. Coat two rimmed baking sheets with 1/4 cup of vegetable oil. Or for a low-oil version, line the baking sheets with non-stick parchment paper.
- Form the latkes by dropping 1/4 cup of the mixture onto the baking sheet, and flattening them with the back of a spoon. Leave a bit of space between each of the latkes.
- Bake for 15 to 20 minutes, until the bottoms are browned. Flip the latkes and bake for another 15 minutes.
- Serve immediately.
Potato and Sauerkraut Latkes
Potato and sauerkraut latkes are simple and delicious. Sauerkraut not only adds flavor but also prevents the potatoes from browning. So you can mix up the latkes ahead of time, making them even quicker to cook and serve. Traditionally served with sour cream and apple sauce, they are delicious with all sorts of meals. See the suggestions above for more serving ideas.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: Serves 4–6 1x
- Category: Side dish
- Method: Fry
- Cuisine: Jewish
- Diet: Gluten Free
- 1 lb of potato
- 1/2 cup of drained sauerkraut
- 1/4 cup of flour (see notes)
- 1 egg
- 3/4 tsp salt, to taste
- 1/4 tsp pepper
- Oil for frying or baking
- Finely grate the potato. Drain the liquid out of your sauerkraut. You can even squeeze the sauerkraut to get rid of the extra moisture.
- Mix the potatoes and sauerkraut, with the egg, flour, and seasonings.
- Let the mixture sit for at least 10 minutes so that the flour can absorb the liquid. However, feel free to put a lid on the mixture and pop it in the fridge for up to 24 hours.
- Latkes can be baked or fried. My kids definitely prefer the fried option, so that’s what I’ve included here. See the section above for baking instructions.
- Heat a heavy frying pan on medium. When it’s warm, add 2 Tbsp oil. Take a large spoonful of the potato mixture (about a 1/4 cup) and drop it on the hot oil.
- Press the latke flat with the back of the spoon.
- Fry until cooked through and brown on both sides (about 3 to 5 minutes on each side.)
- Serve immediately.
- Add more oil, as needed, and continue frying latkes.
- The exact amount of flour required will depend on how much liquid it absorbs. The 1/4 cup will work for all-purpose flour. I usually use buckwheat flour which requires an extra few tablespoons.
- The amount of salt required will depend on the saltiness of the sauerkraut. Using my homemade sauerkraut, I typically need 1 tsp of salt. Feel free to cook one latke, taste it, then adjust the salt as required.
- Cooking does kill the probiotic Lacto-bacteria in homemade sauerkraut. However, you can always serve the latkes with another spoonful of kraut!
Keywords: traditional, sauerkraut, Hanukkah, winter, fall, gluten free, vegetarian, dairy free, nut free, dinner, breakfast, lunch, 30 minutes or less, 10 ingredients or less