Sauerkraut Fritters

From Michał Korkosz’s book

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop the sauerkraut. In a medium bowl, mix the milk, egg, caraway seeds, and savoury if using . Stir in the flour. Season with salt and pepper. Add The sauerkraut and mix to combine.

Step 2

Heat a thin layer of oil in a large skillet over medium heat, until a small amount of batter added to the fat sizzles and sputters. Working in batches, spoon 2 tablespoons of the sauerkraut mixture per fritter into the pan (you should be able to fit about four at a time). Spread them into 3-inch (8cm) rounds with a fork. Cool until the undersides are browned, about 5 minutes. Turn the fritters over and cook until the other sides are browned, about 5 minutes more.

Step 3

Transfer to paper towels to drain and season with salt. Serve by themselves with sour cream or as a side dish.