Sauerkraut fritters
Let's make delicious sauerkraut pancakes. The fritters are soft and the sauerkraut adds juiciness and a little sourness. These pancakes are good for breakfast, snacks, and first and second courses instead of bread.
Ingredients (for 3 servings)
Flour - 130 g (1 cup of 200 ml)
Milk (2.5% fat content) - 130 ml
Sauerkraut - 250 g
Vegetable oil - 50 ml
Egg - 1 egg
Dried marjoram - 0,5 tsp.
Salt - 0,25 tsp.
Soda - 0,25 teaspoon
Prepare all the necessary ingredients.
Milk is suitable for any fat content.
The spices can be chosen according to your taste.
Pour milk into a bowl and beat the egg. Whisk with a hand whisk until smooth.
Stir in the dried marjoram, baking soda and salt.
Sift the flour in advance. In several batches, pour the flour into the egg and milk mixture. Mix to make sure there are no lumps.
A dough of medium thickness should come out.
Squeeze sauerkraut from brine. If the cabbage is very sour, rinse it in cold water and squeeze well.
Cut the cabbage into small pieces.
Add the sliced sauerkraut to the batter.
Stir until evenly distributed throughout the batter.
Heat a frying pan with vegetable oil. Spoon portions of dough into the pan, forming thin flatbreads. Cover the pan with a lid and cook the fritters over low heat for 3 to 4 minutes on each side to allow the cabbage to soften slightly inside.
(The cabbage is slightly crunchy when you bite into it. If you want softer kale, increase the cooking time by 1-2 minutes at low heat.)
Place the fritters on a paper towel to absorb excess oil.
Sauerkraut fritters are ready - serve at once with sour cream or other sauce.
Bon appetit!