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