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Copy LinkApple & Sauerkraut Latkes
Servings: 6
Total Time: 1 hour
Ingredients
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
1. Make the sauce by combining all ingredients in a small dish. Cover and keep chilled.
2. In a medium mixing bowl combine the potato, apple, sauerkraut, green onions, and eggs, toss well.
3. Sift the flour, salt, and white pepper in to the mixture. Stir to combine.
4. Scoop out 1/4 cup balls of the mixture and place on a baking sheet. Form into patties, by pressing between your palms.
5. 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.
6. Serve drizzled with some of the sauce, plus more for dipping and a sprinkling of green onions.
2. In a medium mixing bowl combine the potato, apple, sauerkraut, green onions, and eggs, toss well.
3. Sift the flour, salt, and white pepper in to the mixture. Stir to combine.
4. Scoop out 1/4 cup balls of the mixture and place on a baking sheet. Form into patties, by pressing between your palms.
5. 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.
6. Serve drizzled with some of the sauce, plus more for dipping and a sprinkling of green onions.
