Potato & Sauerkraut Kartoffelpuffer Makes about 30 3 pounds russet potatoes, peeled and shredded 1-1/2 cups shredded peeled apples 1-1/2 cups sauerkraut, rinsed and well drained 6 eggs, lightly beaten 6 tbsp all-purpose flour 2 tsp salt 1-1/2 tsp pepper 3/4 cup canola or peanut oil Sour cream & chopped green onions, for garnish In a large bowl, combine the potatoes, apples, sauerkraut and eggs and mix well. Add the flour, salt and pepper, and stir into potato mixture. Meanwhile heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Drop the batter by 1/4 cupfuls into the oil, pressing lightly to flatten. Fry in batches until the latkes are golden brown on both sides, using remaining oil as needed. Drain briefly on paper towels. Serve on a warm platter as an appetizer garnished with sour cream and green onions.
Posted on: Fri, 10 Oct 2014 13:05:40 +0000
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