Potato Sauerkraut Latkes
Potato Sauerkraut Latkes
I love me a Latke! Latkes are little potato pancakes served during the Jewish holiday of Hanukkah. They’re crispy on the outside and soft on the inside, slightly greasy in a good way and the perfect vehicle for Vegan Sour Cream and/or Apple Sauce. So what makes these Latkes different? Sauerkraut! I’ve always loved it’s tanginess and natural probiotics from fermentation. Adding it to the Latkes gives them this slight juicy brightness that you just have to try. The flavor is subtle but perfect. For a little kick I used Bubbie’s Spicy Sauerkraut which was nice and not too hot. You can use regular Sauerkraut for yours.
This makes a large batch of around 30+ 4” Latkes ( you can freeze any extras or half the recipe)
Ingredients
4 med-large (about 2.25 lbs) Russet Potatoes
4 small- med ( 1.5 lbs) Yukon Gold Potatoes
1 small Onion
2 1/2 cups Sauerkraut (I used Bubbies Spicy)
1/2 cup (68 g) plus 2 Tbsp (30 g) Flour
1/2 cup (118 ml) plus 2 Tbsp (30 ml) Vegan Liquid Egg ( I used Just Egg)
1/4 tsp Salt
2 tsp (5 g) fresh Dill
2 tsp (5 g) fresh Chives
Pepper to taste
Oil for frying
Note: I like to use both Russet and Yukon potatoes but you can use only one variety. The Russets are a bit more starchy which is good for a crispy Latke.
If you are using the Spicy variety of Sauerkraut and like spice then make sure to scoop out some of the peppers from the jar and mix them into your Potato mixture.
Directions
1. Peel your potatoes and using the grating blade run them and the onion through your food processor. It makes it so easy. Alternatively you can use a box grater and a little bit of elbow grease.
2. Make sure to squeeze out as much of the water in them as possible. You can use a nutmilk bag, cheese cloth or even a clean dish towel. Place the drained potato onion mixture into a large bowl.
3. Squeeze out any excess liquid from the sauerkraut and then add it to the bowl with the potatoes and onion.
4. Add the flour, dill, chives, salt and pepper and mix well. Add in the vegan egg and mix well.
5. Heat a large pan on med - high heat and add about 1/4” of oil. Once heated scoop out about a golf ball size amount of the potato mixture and flatten into a pancake shape while squeezing out any excess liquid. Add the pancake to the oil. Repeat this process until there are 3-4 pancakes cooking (depending on the size of your pan).
6. Using a spatula, press down the latke to thin it out and help it cook more evenly. Allow it to cook for 5-6 minutes to brown thoroughly before flipping and cooking the other side for another 5-6 minutes. Place the hot latke on a paper towel covered pan or plate to drain.
7. Repeat until you’ve used up all of the potato mixture. Serve immediately or keep warm in the oven at very low temp.
8. Serve with vegan sour cream, apple sauce or even more sauerkraut.
