Ingredients
3 pounds russet potatoes, peeled and shredded1-1/2 cups shredded peeled apples1-1/2 cups sauerkraut, rinsed and well drained6 large eggs, lightly beaten6 tablespoons all-purpose flour2 teaspoons salt1-1/2 teaspoons pepper3/4 cup canola oilOptional: Sour cream and chopped green onions
Preparation
In a large bowl, combine the potatoes, apples, sauerkraut and eggs. Combine the flour, salt and pepper; stir into potato mixture.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Top with sour cream and green onions if desired.
