Bavarian Sauerkraut and Potato Pancakes (Bayrische Sauerkraut- und Kartoffelpfannkuchen)

Bayrische Sauerkraut- und Kartoffelpfannkuchen, or Bavarian Sauerkraut and Potato Pancakes, are a traditional dish from Bavarian cuisine that combines the tangy flavor of sauerkraut with the hearty texture of potatoes. These savory pancakes are perfect for a cozy breakfast or as a side dish for a hearty dinner.

Bavarian Sauerkraut and Potato Pancakes (Bayrische Sauerkraut- und Kartoffelpfannkuchen)

Ingredients

  • 2 cups sauerkraut, drained and squeezed dry
  • 2 large potatoes, peeled and grated
  • 1 small onion, finely chopped
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil, for frying

Instructions

  1. In a large bowl, combine the drained sauerkraut, grated potatoes, chopped onion, eggs, flour, salt, and black pepper. Mix well.
  2. Heat the vegetable oil in a large skillet over medium heat.
  3. Scoop the potato mixture into the skillet, forming pancakes about 3 inches in diameter. Flatten slightly with a spatula.
  4. Cook the pancakes for 4-5 minutes on each side, or until golden brown and crispy.
  5. Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
  6. Serve the Bavarian Sauerkraut and Potato Pancakes hot, with a dollop of sour cream or applesauce on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
20 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
6g
Fat
10g

Supplies

Large bowl Skillet Spatula Paper towels

Tools

Grater Knife Measuring cups and spoons

Serving suggestions

Serve the Bavarian Sauerkraut and Potato Pancakes with a side of crispy bacon or a fresh green salad for a complete meal.

Tips & tricks

For extra flavor, add a pinch of caraway seeds to the potato mixture before frying the pancakes.

Cost

$8