Sauerkrautpuffer (Sauerkraut-Potato Pancakes)

1 - 1 1/2 lbs Potatoes
8 oz Sauerkraut (ready-made in a glass jar or can)
2 Eggs
1 tablespoons Bread Crumbs
1 tablespoon Flour
Salt
Fresh Pepper
Pinch of Sugar
Pinch of Cayenne Pepper
Oil or Butter for frying

Wash and peel potatoes. Finely shred the potatoes into a bowl. Drain potato juice. Mix in the Sauerkraut. Mix in eggs, bread crumbs, and flour. Add seasoning to taste.

Heat oil or butter in a frying pan. Using a large spoon, add spoonfuls of batter to the pan forming pancakes. Brown on both sides. Remove from oil and allow to drip on paper towels briefly. Serve hot.

More Information on Potatoes

More Information on Sauerkraut