Ingredients
Serves 4
TO SERVE
Method
- Place the sauerkraut into a strainer and press as much moisture out as possible. Set aside.
- Peel the potatoes then grate them onto a clean tea towel. Squeeze the potatoes in the tea towel until no more liquid comes out. It’s important to remove as much moisture as possible to ensure crispy latkes.
- Place the potato and sauerkraut into a large bowl with the remaining ingredients, except the oil, and mix to combine. Let the batter sit for 15 minutes.
- Heat oil in a large frying pan. Use a ¼ cup measure to scoop batter into the pan to form latkes. Flatten each latke slightly and cook for 5 minutes on each side. Once cooked through, remove from the oil and drain on paper towel. Repeat until all of the batter is used up. The mixture should make about 16 latkes in total.
- Serve latkes either warm or cold with a sprinkle of sea salt, a dollop of coconut yoghurt, and a squeeze of lemon. Garnish with some dill for extra flavour.
TIP: These latkes can be frozen and quickly reheated in a sandwich press.
