Best 4 Sauerkraut Latkes Recipes

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**Sauerkraut Latkes: A Culinary Fusion of Tangy and Savory Flavors**

Sauerkraut latkes, a delightful fusion of German and Jewish culinary traditions, are a crispy, savory, and tangy treat that will tantalize your taste buds. These pan-fried potato pancakes, infused with the unique sour and fermented flavors of sauerkraut, offer a symphony of textures and flavors. Our curated collection of sauerkraut latke recipes presents a versatile range of options, from classic to innovative, ensuring that every palate finds its perfect match. Whether you prefer a traditional approach or an adventurous twist, these recipes will guide you in crafting golden-brown latkes bursting with flavor.

Here are our top 4 tried and tested recipes!

LATKES



Latkes image

Provided by Molly Yeh

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

1 1/2 pounds russet potatoes
1 large yellow onion
Kosher salt
2 large eggs
1 tablespoon fresh lemon juice
1/3 cup all-purpose flour
Freshly ground pepper
Canola or vegetable oil, for frying

Steps:

  • Shred the potatoes and onion in a food processor or with a grater or mandoline. Place in a strainer that has been lined with cheesecloth or a damp kitchen towel. Toss with 3/4 teaspoon salt and let sit over a bowl to drain for 30 minutes.
  • Gather the top of the cheesecloth and use your hands to squeeze out as much excess moisture as you can. Transfer the vegetables to a clean bowl; mix in the eggs, lemon juice, flour and some pepper.
  • Heat 1/4 inch canola oil in a large skillet over medium-high heat until shimmering. Working in batches so as not to crowd the pan, fry loosely packed rounded tablespoons of the potato mixture until browned, about 2 minutes per side. Add more oil to the pan and adjust the temperature as needed. Transfer to a paper towel?lined plate, season with salt and set aside.

'CHOUCROUTE' OF FISH



'Choucroute' of Fish image

This is a riff on a classic choucroute garni - usually a mess of smoked and fresh meats with sauerkraut - made primarily with fish, but with the addition of ham or bacon. Smoked fish is key here; salmon adds beautiful richness and color, and any white fillet completes the picture. Serve this dish with buttered rye croutons instead of the traditional boiled potatoes for more flavor and crunch.

Provided by Mark Bittman

Categories     weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

8 tablespoons (1 stick) butter
2 cups rye-bread cubes
1 pound sauerkraut, rinsed and drained
4 ounces chopped smoked ham or slab bacon
1 teaspoon juniper berries, crushed
1 teaspoon caraway seeds
1 teaspoon fresh thyme, or 1/2 teaspoon dried
3 bay leaves
1 cup white wine, not necessarily bone-dry
1/2 to 3/4 pound white-fleshed fillet, like halibut
1/2 to 3/4 pound smoked trout or haddock
1/2 to 3/4 pound skinned salmon
Salt and pepper
1 shallot, minced
1/2 cup cream
Juice of 1 lemon
Chopped fresh parsley for garnish

Steps:

  • Heat the oven to 300. Melt 2 tablespoons of butter. Put the rye-bread cubes on a rimmed baking sheet, and toss with the melted butter. Bake, stirring occasionally, until golden and crisp, 15 to 20 minutes.
  • Meanwhile, put the sauerkraut, ham, juniper, caraway, thyme, bay leaves and all but 2 tablespoons of the wine in a Dutch oven over medium-high heat. When the mixture bubbles, lower the heat to a simmer and cover. Cook, stirring occasionally, for 40 minutes. Lay the fish on top, sprinkle with salt and pepper and cover the pot. The fish will be tender in about 10 minutes.
  • As the fish cooks, put the shallot and the remaining 2 tablespoons wine in a small saucepan over medium-high heat; cook until the liquid has almost evaporated, about 5 minutes. Turn the heat to low, and stir in the cream. Add the remaining butter, a little bit at a time, stirring constantly. Once the mixture is creamy, stir in the lemon juice and some salt and pepper; keep the mixture warm over the lowest possible heat.
  • When the fish is tender, spoon it and the sauerkraut onto a platter; pour the sauce over all, scatter the croutons on top and around, garnish with the parsley and serve.

Nutrition Facts : @context http, Calories 809, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 50 grams, Fiber 7 grams, Protein 51 grams, SaturatedFat 25 grams, Sodium 1784 milligrams, Sugar 6 grams, TransFat 1 gram

FRIED SAUERKRAUT CAKES WITH KIELBASA



Fried Sauerkraut Cakes with Kielbasa image

Categories     Pork     Vegetable     Fry     Quick & Easy     Sausage     Fall     Summer     Winter     Cabbage     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 9

1 (1-pound) package sauerkraut (not canned), rinsed and drained well (2 3/4 cups)
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1/2 cup chopped scallion greens
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 to 3/4 cup vegetable oil
1 pound smoked beef and pork kielbasa, cut crosswise into 1/2-inch slices
Accompaniment: warm applesauce

Steps:

  • Preheat oven to 250°F.
  • Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined.
  • Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.
  • Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.

SAUERKRAUT JEON (KOREAN PANCAKES)



Sauerkraut Jeon (Korean Pancakes) image

Jeon are savory Korean vegetable, meat or seafood pancakes bound with the most basic batter: flour, cornstarch and water. Because the mixture is completely unleavened (no baking powder, yeast or even eggs), they run the risk of turning dense and gummy if you overwork the batter. This is good news for the lazy: The less work you put in, the better they come out. They can be made with virtually any meat or vegetable odds and ends, but they're especially great with that crunchy sauerkraut languishing in the back of your fridge from that cookout you had last year.

Provided by J. Kenji López-Alt

Categories     dinner, lunch, quick, weeknight, pancakes, vegetables, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons light soy sauce or shoyu
2 tablespoons rice vinegar or black vinegar
2 tablespoons warm water
1 scallion, trimmed and thinly sliced
1 tablespoon granulated sugar
1 teaspoon toasted sesame oil
1 cup sauerkraut (about 6 ounces), plus 1/4 cup sauerkraut juice
1/4 medium red onion (about 2 ounces), thinly sliced
2 scallions, split lengthwise and cut into 1 1/2-inch pieces
3/4 cup all-purpose flour
1/4 cup cornstarch or potato starch
2 teaspoons granulated sugar
Small handful of thinly sliced pickled cherry peppers or peperoncini
3/4 cup cold water
Peanut, rice bran or soybean oil, as needed, for pan-frying

Steps:

  • Prepare the dipping sauce: In a small bowl, stir together all ingredients until the sugar dissolves. Set aside, or prepare in advance and store in a sealed container in the refrigerator for up to several weeks.
  • Prepare the pancakes: In a large bowl, combine sauerkraut and sauerkraut juice. (If you don't have enough sauerkraut juice, you can make up the difference with cold water.) Add onion, scallions, flour, starch, sugar, pickled peppers and the cold water. Stir rapidly with a spoon just until no dry flour remains. (Do not overmix the batter.) The batter should be thin enough to flow around when you tilt the bowl.
  • Heat 2 tablespoons oil in the bottom of a flat-bottomed wok or an 8- to 10-inch nonstick skillet over medium-high until shimmering. You should be able to make about two 10-inch pancakes or three 8-inch pancakes, or several smaller pancakes. Add enough batter that you can spread it into a thin pancake with the back of a spoon. Let the pancake cook, undisturbed, until the bottom of the pancake is set, about 2 minutes. Use a thin spatula to gently release the pancake from the pan if it is sticking at all. Continue to cook, swirling pancake around to encourage even browning until the first side is well browned with a few darker spots, another 2 to 3 minutes.
  • Use a wide spatula to carefully flip the pancake. Continue cooking until second side is well browned, about 4 minutes.
  • Slide the pancake out onto a cutting board, and cook remaining pancake batter, repeating Steps 3 and 4. Once cooked, cut into wedges with a pizza slicer or knife and serve with the prepared dipping sauce.

Tips:

  • Use a large bowl to mix the ingredients, as the sauerkraut will release a lot of liquid.
  • Be sure to squeeze the excess liquid out of the sauerkraut before adding it to the batter.
  • If the batter is too thick, add a little more milk or water.
  • If the batter is too thin, add a little more flour.
  • Heat the oil over medium heat before adding the latkes.
  • Cook the latkes for 2-3 minutes per side, or until they are golden brown and crispy.
  • Serve the latkes immediately with your favorite toppings.

Conclusion:

Sauerkraut latkes are a delicious and easy-to-make appetizer or side dish. They are perfect for any occasion, from a casual get-together to a festive holiday party. With their unique flavor and crispy texture, sauerkraut latkes are sure to be a hit with everyone who tries them.

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