Sauerkraut Latkes

INGREDIENTS

  • 3 pounds russet potatoes, peeled and shredded

  • 1-1/2 cups shredded peeled apples

  • 1-1/2 cups Lewis & Son Sauerkraut, rinsed and well drained

  • 6 large eggs, lightly beaten

  • 6 tablespoons all-purpose flour

  • 2 teaspoons salt

  • 1-1/2 teaspoons pepper

  • 3/4 cup canola oil

  • Optional: sour cream and chopped green onions

Directions

  1. In a large bowl, combine the potatoes, apples, Lewis & Son Sauerkraut and eggs. Combine the flour, salt and pepper; stir into potato mixture.

  2. Heat 2 tablespoons oil in a large non-stick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Top with sour cream and green onions if desired.

Nutrition Facts

3 latkes (calculated without sour cream): 306 calories, 20g fat (2g saturated fat), 127mg cholesterol, 658mg sodium, 27g carbohydrate (5g sugars, 3g fiber), 6g protein.

Recipe and photo from Taste of Home

Yogi

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