Wednesday, April 30, 2014
3 lbs. russet potatoes, peeled and shredded (I used 5 large potatoes)
1 1/2 cups shredded peeled apples (I used 3 large apples)
1 1/2 cups sauerkraut, rinsed and well drained
6 eggs, lightly beaten
6 Tbsp. all-purpose flour
3 tsp. salt
1 1/2 tsp. pepper
3/4 cup canola oil
Applesauce, sour cream and chopped green onions, optional
In a large bowl, combine the potatoes, apples, sauerkraut and eggs. Combine the flour, salt and pepper; stir into the potato mixture.
Heat 2 Tbsp. oil in a large nonstick skillet (I used a cast iron and recommend using that if you have one) over medium heat. Drop the batter by 1/4 cupfuls into oil; press to flatten.
Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
If desired, top with applesauce or sour cream and green onions.