Buy all ingredients right below the recipe
Ingredients
- 450 g potatoes (type B or C)
- 350 g sauerkraut
- 100 g pork cracklings
- 60 g fine flour
- 3 cloves garlic
- 2 pcs eggs
- 4 tablespoons lard for frying
- 2 teaspoons dried marjoram
- 2 teaspoons ground caraway
- 1 pinch ground black pepper
- 1 pinch salt
Steps
- 1Peel and finely grate the potatoes, then thoroughly squeeze out any excess moisture. Also squeeze the sauerkraut and let it drain in a colander. Peel and crush the garlic. Finely chop the pork cracklings. In a large bowl, thoroughly mix all ingredients except the fat for frying.
- 2Heat the lard in a pan over medium heat. Place 2 tablespoon portions of the mixture into the pan and form them into patties approximately 7 cm in diameter. Fry both sides for 2-3 minutes until golden brown and crispy. Transfer the finished potato pancakes to a plate lined with kitchen paper to absorb any excess fat.
- 3Serve the potato pancakes on their own, with sour cream, or as a side dish with roasted meats or smoked pork neck.
