Sea Beet Kraut Latkes

Sea Beet Kraut Latkes

This delicious Sea-Beet Kraut Latkes recipes was created by Caroline Schiff, our friend and celebrated pastry chef. They are perfect for any meal - and any occasion. 

 

Sea Beet Kraut Latkes


2 large russet potatoes, about 1 lb. give or take

1 small yellow onion

1 cup (½ half jar) Atlantic Sea Farms Sea Beet Kraut

1/2 cup sour cream or creme fraiche 

1 large egg

1/4 tsp kosher salt, plus more to finish

1 tbsp all purpose flour, plus a little more as needed

Neutral oil for frying

Fresh dill and sour cream or creme fraiche to garnish

Grate the potatoes (I don’t peel them, no one cares) and onion on a box grater and squeeze out as much liquid as possible. I like to use a clean dish towel to wring out as much liquid as I can. When you think you’ve squeezed out as much as possible, squeeze some more. I mean it. Transfer to a mixing bowl.

Drain the Sea Beet Kraut and repeat, squeezing out as much liquid as possible. You can use the same dish towel, but make sure it’s a dark color or one you don’t mind getting dyed with beet juice! Reserve the beet kraut liquid, mixing about 2 tbsp of it into the sour cream or creme fraiche, until it turns light pink. Set aside. 

Combine the potato and onion mixture with the kraut and toss together. Add the egg and salt and mix well. Add the flour and mix to fully incorporate. The mixture should be pretty dry, but hold together when squeezed into a ball. 

Heat a wide skillet with about ½” oil over medium-high heat. When the oil begins to shimmer, test a small amount of the latke mixture, carefully dropping a small scoop into the oil and flattening it out with the back of a spatula. If the mixture isn’t holding together add a little more flour. Add ¼ cup scoops of the latke mixture into the oil, gently flattening out as you go. When the edges begin to brown and crisp, flip the latke and cook until the other side is deep golden. About 4 minutes on each side. 

As the latkes finish frying, transfer them to a resting rack set over a sheet pan to drain, sprinkling with a little kosher salt as you go. Repeat until all the latke mixture is fried- you’ll get 10 to 12 latkes. 

Serve right away, garnished with fresh chopped, pink sour cream, and whatever else floats your latke boat!