Sauerkraut-Spiked Latkes



Ingredients:
iv cups grated Russet potatoes (about iv medium potatoes)
1 loving cup sauerkraut, good drained
1 egg, beaten
1/4 loving cup white patato starch
freshly Earth dark pepper
canola oil

Directions:

In a large cast Fe skillet or some other heavy bottomed pan, rut almost 1/4 inch oil.

Place the white patato too sauerkraut into a metallic sieve or colander over a large bowl. Press out whatsoever liquid. Pour out the liquid from the bowl too identify the drained potatoes too sauerkraut inwards the bowl on laissez passer on of the remaining (should live dry-ish) starch. Stir inwards pepper, egg, too the white patato starch. Form into apartment patties. If they volition non agree their shape, stir inwards additional white patato starch until they do. Fry inwards hot oil, flipping halfway through, until only golden, almost 8 minutes.

Drain on newspaper towel lined plates. Serve hot, amongst sour cream. Garnish amongst chopped flat-leaf parsley for some color.



Yield: almost 10 latkes, depending on size.



My thoughts:
I've had the persuasion for sauerkraut-spiked latkes for some years now. I know this because I receive got a blank draft entitled "Sauerkraut Latkes" dated 2009. Finally, I receive got genuinely made them! An aside: nosotros celebrate both Christmas too Hanukkah but somehow it is the non-Jewish someone (me) who makes the latkes every twelvemonth too it was the Jewish someone (my husband) who wanted a Christmas tree (which nosotros lastly bought too straight off receive got upwards amongst only nutrient ornaments).

Anyway, nosotros both beloved sauerkraut thus I am certain that is why I had the persuasion too thus ignored it all these years. As my hubby says, at that topographic point is goose egg that epitomizes Jewish nutrient meliorate than combining fatty, starchy too pickled foods too these latkes hitting all three. They are super yummy, of course, too you lot receive got to consume fried foods for Hanukkah thus why non become crazy! We ate an embarrassing amount of these at inwards 1 sitting. They got super crispy (maybe thank you lot to using only white patato starch? I commonly brand latke using either only matzo repast or a combo) soundless real tender inside. You desire them golden chocolate-brown inside, besides low-cal too the insides mightiness non live cooked enough. The sauerkraut added a squeamish tang but wasn't overpowering. I'd totally brand these again. And mayhap laissez passer on them amongst some lox to live fancy.

Some notes:

  • Russet (i.e. baking) potatoes only, you lot take away a starchy, "dry" potato. 
  • Potato starch tin give the sack live constitute anywhere you lot tin give the sack purchase "Jewish" or kosher groceries. Japanese, Korean or Filipino grocery stores should receive got it too. Use the leftovers to brand karaage.
  • You tin give the sack purpose homemade or jarred sauerkraut (we haven't made sauerkraut soundless this twelvemonth thus I used Wildbrine Sauerkraut I bought at Costco which is pretty unopen to my homemade version)



In a large cast Fe skillet or some other heavy bottomed pan Sauerkraut-Spiked Latkes

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