Sauerkraut Apple Latkes

As I love sauerkraut, apples and potatoes  I thought these three ingredients would taste great together in  latkes/potato pancakes. Guess what? I was right…  See my potato pancakes for another recipe using just potatoes.

People think latkes are a Jewish recipe but they actually exist in some form in many different parts of the world. They can be made simply with just grated potatoes and seasoned with salt and pepper or add some apples and sauerkraut like I did for a really savory dish.

I like to serve these with my Dad’s Sauerbraten, Red Cabbage, Spaetzle and my Grandma’s Applesauce. I always served this meal with a pumpernickel bread which I have yet to post.

I am taking these delightful little pancakes to Fiesta Friday # 102 where Angie of The Novice Gardener is hosting a weekly party along with her co-hosts Julie and Elaine.

Sauerkraut Apple Latkes

  • 3 lbs. russet potatoes, peeled and shredded
  • 1-1/2 cups apples, peeled and shredded (I used honey crisp and you could taste just a little sweetness)
  • 1-1/2 cups sauerkraut, rinsed and well drained (homemade from The Brinery here in my home town)
  • optional to add a little onion and or garlic added to the potatoes when you are shredding in your food processor
  • 6 eggs, lightly beaten
  • 6 tbsp. flour
  • 2 tsp. salt
  • 1-1/2 tsp. pepper
  • oil to fry
  • sour cream and green onions or chives, chopped for garnish; or how about some homemade applesauce or maybe a fried egg

Once you have shredded the potatoes and apples you need to squeeze them as dry as you can between some scott towels. I also chop the sauerkraut and squeeze out the excess moisture. They will fry up much crisper! Russet potatoes are the starchiest and the best potato to use.

In a bowl combine the potatoes, apples, sauerkraut and eggs. Mix the flour, salt and pepper together and stir into the potato mixture.

Heat a little oil in a nonstick or cast iron skillet. Drop batter by 1/4 cupfuls into oil and press to flatten. Fry in batches until golden brown on both sides; drain on paper towels.

Serve with a dollop of sour cream and some chopped fresh chives or green onions. How about some applesauce on top instead for a few less calories. A fried egg would also be good or just serve them plain.

Recipe by 

DSC_7907 DSC_7909 DSC_7912 DSC_7913


DSC_7914 DSC_7916

51 thoughts on “Sauerkraut Apple Latkes

  1. Wow! They sound so good! any form of latke sounds good to me, but I like the idea of pushing the recipe even further – nice 🙂 thank you for sharing these with us at Fiesta Friday x


  2. I love latkas! We first had them in Switzerland, and I made the mistake of asking what they were. The water was gruff and looked at me like I had two heads! Never had one with sauerkraut or apple but it sounds like a winner combination to me! Have a wonderful weekend Judi and Happy FF!


  3. Yummy Judi, these latkes look just delicious, love the apple and sauerkraut combination. Thanks for sharing your recipe with us. Enjoy your weekend and Happy Fiesta Friday!


  4. They look deliciousJudi, I love the idea of adding sauerkraut & apple. Thanks for sharing:)


  5. These are delightful little pancakes indeed, Judi! Never though to add sauerkraut, but it sounds wonderful! They seem to be the perfect side to kielbasa for my family.


  6. Pingback: February blog fun. | Flowery Prose

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.