Potato Pancakes with Sauerkraut and Pork Cracklings

Peel 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.

Heat 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.

Serve the potato pancakes on their own, with sour cream, or as a side dish with roasted meats or smoked pork neck.