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Fuczki – Polish Sauerkraut Pancakes

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Cuisine Polish

Ingredients
  

  • 300 g sauerkraut well drained and finely chopped
  • 1 medium onion finely chopped
  • 200 ml milk
  • 200 g all-purpose flour
  • 3 eggs
  • 1/2 teaspoon baking soda
  • Salt and black pepper to taste
  • A pinch of sugar just enough to balance the sauerkraut
  • 1 teaspoon ground caraway
  • Oil for frying

Instructions
 

  • Drain the sauerkraut really well and chop it finely. Excess liquid is the enemy of crispness.
  • Chop the onion as small as you can – you want it to melt into the batter.
  • Add everything to a bowl: sauerkraut, onion, milk, flour, eggs, baking soda, spices, and that small pinch of sugar. Mix until combined.
  • The batter should be thick but spoonable – like sour cream. If it feels too stiff, add a splash of milk.
  • Heat oil in a pan over medium heat.
  • Spoon the batter onto the hot pan, flattening slightly.
  • Fry until golden and crispy on both sides. Don’t rush them – good fuczki like a little patience.
  • Transfer to a plate and repeat until the batter is gone (or until people start eating them straight from the pan).
  • Serve with sour cream mixed with salt, pepper, lots of dill and ranch seasoning, mushroom sauce or more sauerkraut

Notes

  • If your sauerkraut is very sour, give it a quick rinse and squeeze it dry.
  • Caraway is traditional and makes a difference – don’t skip it if you can help it.
  • Try the first batch and adjust the seasoning in the remaining batter if needed.