Vegan Potato Sauerkraut Pancakes
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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 16 pancakes (about 4 servings)
- 2 packed cups shredded or grated potatoes (I used Yukon gold potatoes. Russet are fine too)
- 1 1/2 packed cups sauerkraut (Make sure you drain out any liquid)
- 2 tbsp chopped fresh rosemary and oregano (You can use another herb of your choice. Thyme would be great here, or sage)
- 1/2 cup all purpose flour (sub an equal amount of chickpea flour for a gluten-free version)
- 1/2 cup aquafaba (chickpea brine)
- Salt and ground black pepper to taste
- Vegetable oil of any kind for frying (I used avocado. Peanut oil is good too)
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.