Description
Discover the secret to this irresistible delight with crispy Polish sauerkraut pancakes, a perfect blend of flavors and textures.
Ingredients
Scale
- 2 cups sauerkraut, drained and chopped
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1 small onion, finely chopped
- 1 teaspoon baking powder
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large bowl, combine the sauerkraut, flour, milk, eggs, onion, baking powder, salt, and pepper.
- Mix until well combined and let the batter rest for about 10 minutes.
- Heat oil in a frying pan over medium heat.
- Drop spoonfuls of the batter into the hot oil, flattening them slightly.
- Fry until golden brown on both sides, about 3-4 minutes per side.
- Remove from the pan and drain on paper towels.
- Serve hot with sour cream or applesauce.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- These pancakes can be made ahead and reheated in the oven.
- Adjust the seasoning according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Polish
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Crispy Polish Sauerkraut Pancakes