Pork, sauerkraut, and beer combine in this family favorite slow cooker recipe. The sauerkraut and pork taste better because of the beer. Before putting the pork roast in the slow cooker, there is no need to brown it. This is what I serve with mashed or scalloped potatoes.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 16 fritters |
Ingredients
- 2 cups whole wheat flour
- 1 tablespoon chopped fresh parsley
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground thyme
- 1 pinch ground cumin
- 1 medium onion, finely chopped
- 1 jalapeno pepper, finely chopped
- 2 (14.75 ounce) cans salmon, drained and flaked
- 2 large eggs, or as needed
- 1 cup water
- ¼ cup vegetable oil for frying, or as needed
Instructions
- Mix together flour, parsley, baking powder, salt, thyme, and cumin in a large bowl. Add chopped onion and jalapeño pepper; mix until incorporated. Add salmon and eggs; mash salmon and mix until combined. Add water and stir until a thick batter forms.
- Heat 1/4 inch oil in a frying pan just below the medium heat setting.
- Working in batches of 3, drop 1 tablespoonful scoops of batter per fritter into hot oil; fry until golden brown, 3 to 5 minutes per side. Drain on a paper towel-lined plate. Repeat with remaining batter for about 16 fritters in total.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 2 g |
| Sodium | 805 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |