Perhaps by now you have become enchanted with the idea of Rutabega Kraut, or Sauerruben, as it might be more properly called. The earthy root makes a fine ferment, though it doesn’t pair with everything. So here’s another use for that deep, richly flavored jar of rutabaga sauerkraut. These latkes are breakfast fare for champions when paired with eggs and toast. They’re also good, as the original recipe from The Preservation Kitchen suggests, with applesauce and crème fraiche. Try ‘em. Fry ‘em. Eat ‘em up.
Makes about 16 latkes
In a smaller bowl, whisk together the butter, milk, and egg.
Mix the milk and egg into the flour until well blended, then fold in the sauerkraut and shallots.
In a large pan over medium-high heat, warm enough grapeseed oil to cover the bottom of the pan.
Drop 2 tablespoons of batter per latke into the oil and fry, turning once, until the latkes are evenly brown, about 2 minutes per side.
Transfer the latkes to a warmed oven to keep warm while the remaining latkes are fried. Serve warm.
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