Sauerkraut Potato Pancakes (kraut latkes)

Sauerkraut Potato Pancakes (kraut latkes)

Category Side Dish
Cuisine American
Prep 10 mins
Cook 20 mins
Ready-in 30 mins
Yields 8 servings

Ingredients

1-pound frozen shredded potatoes, thawed
1 32-oz jar Frank’s Kraut, drained
½ cup cornstarch
3 eggs
Sour cream, for serving
Green onions, sliced, for serving
Vegetable oil, for frying

Instructions

  1. Using a clean kitchen towel, squeeze thawed potatoes over sink to remove as much liquid as you can. Set aside.
  2. Coat the bottom of a large skillet with oil and preheat over medium heat.
  3. In a large mixing bowl, mix together potatoes, drained kraut, cornstarch and eggs.
  4. Form the potato and kraut mixture into 2-inch patties and fry in batches until golden brown on each side.
  5. Salt and serve with sour cream and green onions.

3 thoughts on “Sauerkraut Potato Pancakes (kraut latkes)”

    1. Love your sauerkraut. Been eating yours since I was a kid except when Grandma made her own. Can’t wait to try the latkes recipe. Yum!

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