Ingredients

The following ingredients have 4 Servings
  • 2 packed cups potatoes ((shredded or grated. Russets or Yukon gold or red potatoes are all fine.))
  • 1 1/2 packed cups sauerkraut ((Make sure you drain out any liquid))
  • 2 tbsp rosemary ((Chopped. You can use another herb of your choice. Thyme would be great here, or sage))
  • 2 tbsp chives ((chopped, optional))
  • 1/2 cup unbleached all purpose flour ((sub an equal amount of chickpea flour for a gluten-free version))
  • 1/2 cup aquafaba ((chickpea brine. You can swap this with ½ tsp baking soda and 1 tsp apple cider vinegar))
  • Salt and ground black pepper to taste
  • 2 tbsp vegetable oil ((for frying. I used avocado oil. Peanut oil is good too))

Instruction

  • Place the grated potatoes, sauerkraut and herbs in a bowl. Add the all-purpose flour, salt, pepper and stir in the aquafaba. Mix well and let stand for 5-10 minutes.
  • Mix the batter once again thoroughly before beginning to make the latkes, to ensure that the liquid hasn't all pooled at the bottom.
  • Heat a large cast iron skillet or nonstick skillet over medium-high heat. Add enough oil to coat the bottom of the pan
  • Drop the batter into the skillet with a heaping tablespoon and immediately flatten into a pancake using the back of the spoon or a ladle. Make sure the pancakes aren't too close (I cook four at a time in my 16-inch cast iron skillet)
  • When the edges are browned, check if the bottom of the pancake looks golden-brown. Turn the pancakes over and continue to brown on the other side.
  • Serve hot. You can serve with vegan sour cream or applesauce, but we to tear into these without any accompaniments.