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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