INGREDIENTS
3 lbs. russet potatoes, peeled and shredded (I used 5 large potatoes)
1 1/2 cups shredded peeled apples (I used 3 large apples)
1 1/2 cups sauerkraut, rinsed and well drained
6 eggs, lightly beaten
6 Tbsp. all-purpose flour
3 tsp. salt
1 1/2 tsp. pepper
3/4 cup canola oil
Applesauce, sour cream and chopped green onions, optional
DIRECTIONS
In a large bowl, combine the potatoes, apples, sauerkraut and eggs. Combine the flour, salt and pepper; stir into the potato mixture.
Heat 2 Tbsp. oil in a large nonstick skillet (I used a cast iron and recommend using that if you have one) over medium heat. Ā Drop the batter by 1/4 cupfuls into oil; press to flatten.
Fry in batches until golden brown on both sides, using remaining oil as needed. Ā Drain on paper towels.
If desired, top with applesauce or sour cream and green onions.
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
