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Sauerkraut Fritters

Ingredients

  • mix first
    • 3/4 cup milk
    • 1 large egg
    • 1 tsp caraway seeds
    • 1 tsp dried savory (optional)
  • stir in
    • 1 cup all-purpose flour
    • salt and pepper
    • 10.5 oz (300 g) or 2 cups sauerkraut, well drained and finely chopped
  • fry
    • Canola oil or clarified butter
  • garnish
    • sour cream (optional)
    • parsley (optional)

Directions

  1. Drain and finely chop the sauerkraut.
  2. Mix milk, egg, caraway seeds, and dried savory (if using).
  3. Into the milk mixture, stir in: flour, salt and pepper, and sauerkraut.
  4. Heat a thin layer of oil in a large skillet over medium heat until a small amount of batter sizzles.
  5. Spoon 2 tbsps of sauerkraut mixture per fitter into the pan and spread into 3" (8 cm) rounds with a fork. Cook until the underside is brown (~ 5 min). Flip and cook until brown again (~ 5 min).
  6. Transfer to paper towels to drain and season with salt.
  7. Serve hot, and optionally garnish with sour cream and/or parsley.

References

  • Adapted from Fresh from Poland: New Vegetarian Cooking from the Old Country, 2020, p101, by Michal Korkosz

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