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Sauerkraut Latkes

 Sauerkraut Latkes
Really? Sauerkraut in potato pancakes? Oh yes, when the apples mellow the tang so very nicely. —Aysha Schurman, Ammon, Idaho
10 ServingsPrep: 20 min. Cook: 5 min./batch


  • 3 pounds russet potatoes, peeled and shredded
  • 1-1/2 cups shredded peeled apples
  • 1-1/2 cups sauerkraut, rinsed and well drained
  • 6 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


  • 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.
Nutritional Facts: 3 latkes (calculated without sour cream) equals 306 calories, 20 g fat (2 g saturated fat), 127 mg cholesterol, 658 mg sodium,

2 of 2

Sauerkraut Latkes (continued)

Nutritional Facts: 27 g carbohydrate, 3 g fiber, 6 g protein.