Sauerkraut Latkes Recipe

3 1 2
Sauerkraut Latkes Recipe
Sauerkraut Latkes Recipe photo by Taste of Home
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Sauerkraut Latkes Recipe

Read Reviews
3 1 2
Publisher Photo
Really? Sauerkraut in potato pancakes? Oh, yes. Firm, sweet apples mellow the tang so very nicely. —Aysha Schurman, Ammon, Idaho
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min./batch
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min./batch

Ingredients

  • 3 pounds russet potatoes, peeled and shredded
  • 1-1/2 cups shredded peeled apples
  • 1-1/2 cups sauerkraut, rinsed and well drained
  • 6 large eggs, lightly beaten
  • 6 tablespoons all-purpose flour
  • 2 teaspoons salt
  • 1-1/2 teaspoons pepper
  • 3/4 cup canola oil
  • Sour cream and chopped green onions, optional

Directions

In a large bowl, combine the potatoes, apples, sauerkraut and eggs. Combine the flour, salt and pepper; stir into potato mixture.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Top with sour cream and green onions if desired. Yield: 2-1/2 dozen.
Originally published as Sauerkraut Latkes in Taste of Home December/January 2012, p37

Nutritional Facts

3 latkes (calculated without sour cream): 306 calories, 20g fat (2g saturated fat), 127mg cholesterol, 658mg sodium, 27g carbohydrate (5g sugars, 3g fiber), 6g protein.

  • 3 pounds russet potatoes, peeled and shredded
  • 1-1/2 cups shredded peeled apples
  • 1-1/2 cups sauerkraut, rinsed and well drained
  • 6 large eggs, lightly beaten
  • 6 tablespoons all-purpose flour
  • 2 teaspoons salt
  • 1-1/2 teaspoons pepper
  • 3/4 cup canola oil
  • Sour cream and chopped green onions, optional
  1. In a large bowl, combine the potatoes, apples, sauerkraut and eggs. Combine the flour, salt and pepper; stir into potato mixture.
  2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Top with sour cream and green onions if desired. Yield: 2-1/2 dozen.
Originally published as Sauerkraut Latkes in Taste of Home December/January 2012, p37

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kimb0 User ID: 7108367 223321
Reviewed Mar. 22, 2015

"These were terrible!!! Not sure what I did wrong."

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