Sauerkraut Latkes

Well I can't believe that I have not blogged in over 2 months.  This is a record for me and I never intended to take such a long break. But life happens and sometimes things get in the way. I've had some tough times over the past 2 weeks.  My little dog Selena died suddenly and 2 days later my dad passed away. Talk about being in shock is putting it mildly. My dog's death was unexpected. She was a chihuahua that had some health problems but I thought they were under control. I knew that she would never live a long life like some smaller dogs do because of her ailments. But she was my little companion and I miss her so much.  My dad's passing was not a shock. He was 84 and had been suffering from dementia after having a stroke 7 years ago.  Very tough. The past few years were more and more difficult for him. It comforts me greatly that he lived a long and mostly healthy life but I still miss him and will always miss him. But life keeps going and I believe we keep going too.  Even through tears and smiles. We just put one foot in front of the other and go on.......

Now, on a brighter note, I made these latkes for dinner last night.  My husband and son had ham with theirs but since I am not a meat eater I just had a big ole plate of latkes with applesauce.  You can serve these also with sour cream.  I would omit the sauerkraut next time since I'm not a fan of it to begin with but this recipe caught my eye so I just had to give it a try.  Think I would just use all potatoes next time and maybe keep the apples in it too. I remember having potato pancake eating contests as a kid and these definitely reminded me of them.  Enjoy!

From Taste of Home Magazine (makes 2 1/2 dozen)

 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.