Even though sauerkraut is super popular in Poland and Germany and really all over Central and Eastern Europe, preserved cabbage actually originated in China! Molly makes a lot of kimchi pancakes and the flavor of a fried briny thing is so delicious and that’s what inspired her to make sauerkraut pancakes, also known as fuczki in Poland. It’s almost like a latke but with more sourness.
| Level: | Intermediate |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 8 pancakes |
Ingredients
- 1 cup (130 grams) all-purpose flour
- 1/4 cup (32 grams) cornstarch
- 1 tablespoon (13 grams) granulated sugar
- 1 teaspoon kosher salt
- Couple turns of black pepper
- 2 large eggs
- 1 cup (240 grams) cold water
- Zest of half a lemon
- 1 1/2 cups (155 grams) sauerkraut, drained and liquid pressed out
- 4 scallions, thinly sliced
- 1 large shallot, minced
- 2 tablespoons (12 grams) fresh dill, roughly chopped, plus more for serving
- Neutral oil, for cooking
- Flaky salt, for serving
- Greek yogurt, for serving
Instructions
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, salt and black pepper. Add the eggs, water and lemon zest and whisk together until smooth. Add the sauerkraut, scallions, shallot and dill and fold until evenly combined. Let the batter rest for 20 to 30 minutes at room temperature.
- Heat a large, 12-inch (or 14-inch if you have it) nonstick skillet over medium heat. Add enough neutral oil to coat the bottom of the pan. When the oil is shimmery, pour 1/4 cup of the batter carefully into the oil and use the back of the measuring cup to spread the mixture to 4 to 5 inches. Allow to fry for 3 to 4 minutes undisturbed, or until set and dark golden on both sides. Flip and allow to cook for 2 to 3 more minutes. Remove to a cooling rack to drain off excess oil. Season the pancakes with flaky salt. Repeat with the remaining batter.
- Serve immediately, topping each pancake with a dollop of Greek yogurt, black pepper and fresh dill.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 153 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 49 mg |
| Sodium | 360 mg |
Reviews
Made this recipe with kimchi and leeks instead of sauerkraut and it was incredible!
Absolutely delicious! Followed recipe exactly as written. They have a mild flavor that I think anyone would enjoy. What an incredible flavor mixup I would never have dreamed up. Thanks Molly!
We loved these. They are so easy to make. They do not have a strong Sauerkraut flavor. They are smooth and creamy on the inside and crunchy on the outside. Hey, every thing is better fried! Served these to friends yesterday as an appy and they thought I was a genius in the kitchen but I gave credit to Molly.
We saw this on TV today and made it for dinner! It was fabulous! I’m so glad we were spontaneous. For sauerkraut, it really taste fresh thanks to the dill and lemon zest. I can’t wait to make these again (especially for our friend Oktoberfest… We are going to be so popular).