- Shred the potatoes and onion in a food processor or with a grater or mandoline. Place in a strainer that has been lined with cheesecloth or a damp kitchen towel. Toss with 3/4 teaspoon salt and let sit over a bowl to drain for 30 minutes.
- Gather the top of the cheesecloth and use your hands to squeeze out as much excess moisture as you can. Transfer the vegetables to a clean bowl; mix in the eggs, lemon juice, flour and some pepper.
- Heat 1/4 inch canola oil in a large skillet over medium-high heat until shimmering. Working in batches so as not to crowd the pan, fry loosely packed rounded tablespoons of the potato mixture until browned, about 2 minutes per side. Add more oil to the pan and adjust the temperature as needed. Transfer to a paper towel?lined plate, season with salt and set aside.
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- To make the lemon dill sour cream, drain and rinse the raw cashews from the soaking water. Place in a high powered blender with the remaining ingredients and blend until very smooth.
- Refrigerate the sour cream until ready to serve with the latkes. If you have leftover sour cream, it makes a great green goddess salad dressing if you thin it out with a bit of water!
- The best way to shred the potatoes and onion for the latkes is with the small grating disc in a food processor. If you don’t have that, you can hand grate using a box grater.
- Combine the flax mixture with 3 tablespoons of water in a small bowl and set aside to thicken while you finish preparing the potatoes and onions.
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How to make potato pancakes with sauerkraut?Directions 1 In a large bowl, combine the potatoes, apples, sauerkraut and eggs. Combine the flour, salt and pepper; stir into potato... 2 Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly... More ...
How to make sauerkraut?Add the eggs, water and lemon zest and whisk together until smooth. Add the sauerkraut, scallions, shallot and dill and fold until evenly combined. Let the batter rest for 20 to 30 minutes at room temperature. Heat a large, 12-inch (or 14-inch if you have it) nonstick skillet over medium heat.
Can you eat sauerkraut cold?The resulting sauerkraut salad is typically served cold, as zakuski or a side dish. A home made type of very mild sauerkraut is available, where white cabbage is pickled with salt in a refrigerator for only three to seven days. This process results in very little lactic acid production.
What is backslopping in sauerkraut?The Dutch sauerkraut industry found that inoculating a new batch of sauerkraut with an old batch resulted in an excessively sour product. This sourdough process is known as "backslopping" or "inoculum enrichment"; when used in making sauerkraut, first- and second-stage population dynamics, important to developing flavor, are bypassed.