Fuczki (pronunciation) or Polish Sauerkraut Pancakes have been popping up online lately, at least in my feed. It was the first I’ve heard of them, so I had to do some research and try them myself. This version comes from a great website, Polish Foodies. I’ve made zucchini pancakes which, in my mind, I compared to potato pancakes. I think it’s only natural that I compare sauerkraut pancakes to potato pancakes too.
I’d read that these were best if eaten right away rather than reheated. So I packed up everything I’d need to prepare sauerkraut pancakes in my parents’ backyard, the site of a weekly socially distant meal for the last several months. Normally, we have take out tacos or burritos, but this time we’re going Polish and homemade.
Polish Sauerkraut Pancakes – how do they rate?
- My sister is not a fan of sauerkraut, but she thought the sauerkraut flavor was very mild and not objectionable. Do I sound at all convincing when I say it won’t hurt my feelings if she doesn’t try them?
- My parents thought they were tasty and filling, but coming in second when compared to potato pancakes.
- My brother and videographer thought the sauerkraut flavor was not at all overpowering, as we had all half-expected. He thought they had a nice flavor and were definitely at their best and crispest straight out of the pan. He also said, “I can see where this would be a nice change of pace if you have a pantry full of sauerkraut and wanted to mix things up a bit.”
- As for me, I tried them with sour cream and with garlic sauce, topped with Polish garlic sauce is the way to go!
Some might say that sauerkraut pancakes are healthier than potato pancakes.
The cabbage is a cruciferous vegetable. Unless you have hypothyroidism, there are many health benefits – vitamins, minerals, and cancer-fighting qualities. Because this recipe contains so much more flour than my potato pancakes, I can’t make the case that it’s lower in carbohydrates.
Some of the recipes written in Polish mix potato in with the sauerkraut. After cooking up half of the mixture with just sauerkraut, I added about 1 1/2 cups (8 ounces or 225 g) of shredded potato and a bit more salt to the batter before frying up the remaining pancakes. I liked them better with the potato, but neither version will replace potato pancakes for me.
PS – Extra credit for anyone who can correctly name the number and breed of dogs wandering around the back yard! 😝
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Put a different spin on kapusta kiszona or sauerkraut
- 4 cups sauerkraut
- 1 large onion
- 2 cups flour
- 3/4 cup milk
- 3 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- oil for frying
- sour cream or garlic sauce
Drain the sauerkraut. Process with the onion with a steel blade in a food processor (or diced the sauerkraut and onion very finely).
In a large bowl, combine the flour, milk, eggs, salt, pepper. Stir in the diced sauerkraut and onion. (Or blitz everything in the food processor if you’re using one.)
Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add a large spoon full of the batter to the pan, spreading it out with the back of the spoon. Repeat the process with as many pancakes as your pan will hold. Cook for 3 – 4 minutes on each side. The fuczki should be golden brown. Add more oil to the pan as needed.
Serve with sour cream or Polish garlic sauce.
I like to use two spatulas when flipping fuczki or potato pancakes. It seems to make it a gentler process and gives me a little more control. I rotate the pancakes in the pan before flipping to ensure even browning.
Try substituting grated potatoes for half of the sauerkraut for a potato-kraut option.
Keywords: Polish sauerkraut pancakes