These tangy, crispy sauerkraut pancakes are a delicious twist on traditional potato pancakes. Perfect as a snack, side dish, or even a light meal, they bring together the earthy flavor of potatoes and the tangy brightness of sauerkraut.
Did You Know? Sauerkraut not only adds a delightful tang but also provides probiotics, which are great for gut health. Plus, the crispiness from frying these pancakes creates a satisfying texture contrast!
Yield
12-14 pancakes
Ingredients
2 cups grated potatoes (about 2 medium-sized)
1 cup sauerkraut, drained and chopped
1 small onion, finely grated
2 large eggs
1/4 cup all-purpose flour
1/2 teaspoon salt (adjust if your sauerkraut is salty)
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika (optional)
Vegetable or grapeseed oil for frying
Sour cream or applesauce for serving (optional)
Instructions
-
Prepare the Potato Mixture
Grate the potatoes and onion into a large bowl. Use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible from the mixture. This step ensures crispy pancakes. -
Combine the Ingredients
Add the sauerkraut, eggs, flour, salt, pepper, and smoked paprika (if using) to the grated potato mixture. Mix well until everything is evenly combined. The mixture should be slightly wet but hold together when pressed. -
Heat the Oil
In a large skillet, heat about 1/4 inch of oil over medium heat until shimmering but not smoking. -
Fry the Pancakes
Scoop about 2 tablespoons of the mixture into your hand and form a small patty. Place it carefully into the hot oil. Flatten slightly with a spatula. Repeat with more patties, ensuring not to overcrowd the skillet. -
Cook Until Golden
Fry the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter. -
Serve and Enjoy
Serve warm with a dollop of sour cream or a side of applesauce for a sweet and tangy pairing.
Nutritional Information (Per Pancake)
Calories: 75, Protein: 2g, Carbohydrates: 9g, Fiber: 1g, Net Carbohydrates: 8g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 20mg, Sodium: 200mg, Sugars: 1g, Glycemic Index: Low
Kitchen Tips, Great Ideas, How to Save Money
-
Squeeze, Squeeze, Squeeze
Removing excess moisture from the potatoes is key for crispy pancakes. Take your time with this step. -
Customize the Flavor
Add a pinch of garlic powder or chopped fresh parsley to the mixture for an extra flavor boost. -
Use Leftover Sauerkraut
This recipe is perfect for using up that last bit of sauerkraut in the jar. -
Make Them Mini
For party appetizers, form the mixture into smaller, bite-sized pancakes. -
Bake for a Healthier Option
If you’d prefer not to fry, bake the pancakes on a greased baking sheet at 375°F (190°C) for about 20 minutes, flipping halfway. -
Try Sweet Potatoes
Swap half of the potatoes for grated sweet potatoes for a slightly sweeter flavor. -
Shred Your Own Sauerkraut
If store-bought sauerkraut is too tangy, rinse it lightly and chop finely for a milder taste. -
Freeze for Later
Cooked pancakes freeze beautifully! Layer them with parchment paper in an airtight container and reheat in the oven or toaster. -
Double the Recipe
These pancakes disappear quickly, so consider doubling the batch for larger crowds. -
Pair with a Salad
Serve alongside a crisp green salad or coleslaw for a complete, balanced meal.
What These Pancakes Will Look Like
Golden brown with lacy, crispy edges, these pancakes have a rustic charm. The sauerkraut adds small, tender bursts of tanginess, while the potatoes and onion create a soft, flavorful base. Serve them stacked with a dollop of sour cream or a side of applesauce for a picture-perfect plate!