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Vegan Potato Sauerkraut Pancakes
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Brief Description
These vegan Potato Sauerkraut Pancakes are a fun, delicious, crunchy and healthy spin on potato latkes. The sauerkraut adds great depth of flavor and fresh herbs add more zest and zing. A vegan, soy-free, nut-free recipe, can be gluten-free.
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Main Ingredient
Potato
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Category: Vegetables
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: Lanaj
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Posted On: Apr 24, 2021
Number of Servings:
Ingredients:
- 2 cups - potatoes shredded or grated
- 1 1/2 cups - sauerkraut drained
- 2 tablespoons - rosemary or oregano chopped
- 1/2 cups - unbleached all purpose flour
- 1/2 cups - aquafaba (chickpea brine)
- - salt and pepper to taste
- 2 tablespoons - vegetable oil
Directions:
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.
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