Sauerkraut Latkes (Edit recipe)

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Crispy on the outside, tender on the inside, and packed with savory flavor—these sauerkraut latkes are a delicious twist on a classic favorite.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

9

Serves: 2-10

Ingredients

2 lb Potatoes, Russet, peeled
1 cup Sauerkraut, drained and finely chopped
1 whole Onion, medium, grated
2 whole Egg, large, beaten
3 - 4 Tbsp All Purpose Flour, or matzo meal
1 tsp Salt
0.5 tsp Black Pepper
0.5 tsp Caraway Seed, optional, but recommended
1 cup Canola Oil, can be avocado or vegetable oil (amount varies)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep the potatoes:
Grate the potatoes using a box grater or food processor. Place in a clean kitchen towel and squeeze out as much liquid as possible.
Drain the sauerkraut:
Press the sauerkraut well to remove excess moisture, then finely chop.
Mix the batter:
In a large bowl, combine potatoes, sauerkraut, onion, eggs, flour, salt, pepper, and caraway seeds. Mix until well combined.
Heat the oil:
Heat about ¼ inch of oil in a skillet over medium-high heat until hot but not smoking.
Fry the latkes:
Scoop about 2 tablespoons of batter per latke into the pan and flatten slightly. Fry for 3–4 minutes per side, until golden brown and crispy.
Drain & serve:
Transfer to a paper towel-lined plate. Serve warm with sour cream or applesauce and garnish with fresh herbs.

Notes

For Serving (Optional) - Vegan sour cream or regular sour cream - Applesauce - Fresh dill or chives

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1548
Fat:	112 g
Carbohydrates:	111 g
Protein:	15 g
Cholesterol:	0 g
Sodium:	1669 mg
Fiber:	14 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated for total recipe.