I happen to be working my way through several gallons of kraut in an attempt to free up cooler space for all the ferments I’ll be transporting across the state on my impending move. And so, it is with great pleasure that I present to you: The All-Kraut Latke. Homemade sauerkraut will make this snack even more satisfying!
- 4 eggs
- 6 tablespoons breadcrumbs
- 6 tablespoons flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 2 cups sauerkraut
- half an onion, thinly sliced
- canola or other neutral frying oil
- Place medium saute pan over medium-high heat and add a generous amount of canola oil. Latkes should be about halfway submerged during frying.
- While oil is heating, whisk together eggs, breadcrumbs, flour, cornstarch, and salt until well combined. Then mix in kraut and onions.While oil is heating, whisk together eggs, breadcrumbs, flour, cornstarch, and salt until well combined. Then mix in kraut and onions.
- Test oil by dropping a sliver of kraut in the pan. If it immediately begins to sizzle, it’s hot enough. Drop a clawful of the mixture (about 1/4 cup) in the oil, being careful not to splash oil on your fingers. Repeat to fill the pan, leaving space between each latke. Fry for a few minutes, until bottoms are brown and crispy. Then flip each latke and fry for another couple of minutes.
- Remove from pan and pat latkes with a thin kitchen cloth to remove excess oil. Enjoy straight from the pan.