These typical Lithuanian pancakes are slightly thicker than a latke. Serve on their own, as an appetizer with a small salad or as a side dish with pork, chicken or sausages.
- 1 1/2 lbs Yukon gold potatoes, peeled
- 1 egg, beaten
- 1/4 cup flour
- Salt and freshly ground pepper
- 2 tbsp vegetable oil
- 1/2 cup sauerkraut, drained
Grate potatoes, preferably through the grating blade of a food processor. Place grated potatoes in a bowl. Leave for 10 minutes, then, with a slotted spoon, move potatoes to a second bowl. Strain any liquid from first bowl, retaining white starch at the base of bowl. Scrape starch into second bowl with potatoes. Stir in egg and flour. Season well with salt and pepper.
Heat a large skillet over medium heat. Add the oil. Add 4 mounds of mixture, 1/4 cup each. Top each mound with 2 tbsp sauerkraut and cover sauerkraut with another 1/4-cup mixture. Fry for 3 to 4 minutes a side or until golden brown, pressing down occasionally.