Sauerkraut Latkes with a Twist
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 Bubbies Spicy Sauerkraut
- 1/2 cup (68 g) plus 2 Tbsp (30 g) Flour
- 1/2 cup (118 ml) plus 2 Tbsp (30 ml) Vegan Liquid Egg
- 1/4 tsp Salt
- 2 tsp (5 g) fresh Dill
- 2 tsp (5 g) fresh Chives
- Pepper to taste
- Oil for frying
Preparation
Peel the potatoes and onion. Grate them using a food processor with the grating blade or use a box grater.
Squeeze out excess water from the potato-onion mixture using a nut milk bag, cheese cloth, or clean dish towel. Place the drained mixture in a large bowl.
Squeeze out excess liquid from the sauerkraut and add it to the bowl with the potato and onion mixture.
Add flour, dill, chives, salt, and pepper to the bowl. Mix well. Incorporate the vegan liquid egg and mix thoroughly.
Heat a large pan over medium-high heat. Add about 1/4” of oil. Scoop out golf ball-sized portions of the potato mixture, flatten into pancakes, and remove excess liquid. Place the pancakes in the hot oil.
Use a spatula to press down and thin out the latkes. Cook for 5-6 minutes on each side, until thoroughly browned. Drain cooked latkes on paper towel-covered pan or plate.
Repeat the process for all the potato mixture. Serve immediately or keep latkes warm in a low-temperature oven.
Serve the latkes with vegan sour cream, applesauce, or more sauerkraut.
