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