Description
Delicious Polish sauerkraut pancakes that are crispy on the outside and soft on the inside, perfect for any meal.
Ingredients
Scale
- 2 cups sauerkraut, drained and chopped
- 1 large potato, grated
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Combine sauerkraut, grated potato, flour, eggs, milk, baking powder, salt, and pepper in a large bowl until well mixed.
- Heat oil in a frying pan over medium heat.
- Drop spoonfuls of batter into the hot oil, flattening them slightly.
- Cook until golden brown on one side, then flip and cook the other side.
- Remove from pan and drain on paper towels.
- Serve warm as a side dish or snack.
Notes
For the best texture, ensure the oil is at the right temperature before frying. Develop your technique for perfect frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg
Keywords: Fuczki, Polish pancakes, sauerkraut pancakes, comfort food, vegetarian recipe
