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.Print
Sauerkraut Potato Latkes
This recipe adds sauerkraut to a traditional latke. The result is a delicious pairing that makes a perfect side dish for most any meal.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: Serves 4-6 1x
- Category: Side dish
- Cuisine: Jewish
- 1 lbs of potato
- 1/2 cup of drained sauerkraut
- 1/4 cup of flour (I used buckwheat, but anything would work)
- 1 egg
- 1 tsp salt and 1/4 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 1/4 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.
Keywords: traditional, sauerkraut, Hanukkah, winter, fall, gluten free