14 ounce russet potato, peeled, shredded and squeezed dry in a towel
2 medium Gala apples, peeled, shredded and squeezed dry in a towel
14 oz can sauerkraut, drained and squeezed dry in a towel
1/8 cup sliced green onions
2 eggs, lightly beaten
3 TBSP flour
1/2 tsp salt
dash white pepper
3/4 cup oil
Sauce:
1/2 cup sour cream
1/4 cup half & half
1/4 tsp salt
dash white pepper
Garnish:
1/8 cup sliced green onions
DIRECTIONS
Make the sauce by combining all ingredients in a small dish. Cover and keep chilled.
In a medium mixing bowl combine the potato, apple, sauerkraut, green onions, and eggs, toss well.
Sift the flour, salt, and white pepper in to the mixture. Stir to combine.
Scoop out 1/4 cup balls of the mixture and place on a baking sheet. Form into patties, by pressing between your palms.
Heat the oil in a 12 inch skillet over medium heat until shimmering. Add 5-6 patties at a time and fry until dark golden brown on one side, then flip and cook until well browned on the other side. (about 5-6 minutes per side) Remove from pan and drain on paper towels or a wire rack. Repeat with remaining mixture.
Serve drizzled with some of the sauce, plus more for dipping and a sprinkling of green onions.
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