Rutabega Sauerkraut Latkes

What You'll Need

  • measuring cups and spoons
  • two mixing bowls
  • cast iron pan or skillet for frying
  • large spoon for mixing
  • 1 quart Rutabega Sauerkraut
  • ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher or sea salt
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 2 shallots, minced fine
  • Grapeseed oil, for frying

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


Drain the sauerkraut and rinse under cold running water. Pat dry. In a bowl, combine the flour, baking soda, and salt.
mixing 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.
mixing latke batter
homemade latkes
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.
browning latkes

Transfer the latkes to a warmed oven to keep warm while the remaining latkes are fried. Serve warm.


Over to You

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