Sauerkraut Pancakes Recipe

Sauerkraut Pancakes Recipe | Molly Yeh

Level: Moderate
Makes: 8 pancakes
Nutrition Facts (per serving): Serving Size: 1 of 8 | Calories: 153 | Fat: 5 g | Saturated Fat: 1 g | Carbohydrates: 23 g | Fiber: 2 g | Sugars: 4 g | Protein: 5 g | Cholesterol: 49 mg | Sodium: 360 mg
Total Time: 50 minutes (includes rest time)
Hands-On: 30 minutes

Although sauerkraut is highly favored in places like Poland, Germany, and throughout Central and Eastern Europe, the practice of fermenting cabbage began in China. Molly Yeh, renowned for her kimchi pancakes, captures that irresistible seasoned, crispy tang in these innovative sauerkraut pancakesor "fuczki" as they're called in Poland. Imagine a potato latke with a bold, sour twist that'll awaken your taste buds and transport you straight to Eastern European kitchens.

Ingredients

• 1 cup (130 g) plain flour (all-purpose)
• 1/4 cup (32 g) corn starch
• 1 tablespoon (13 g) white sugar
• 1 teaspoon kosher salt
• Few grinds of black pepper
• 2 large eggs
• 1 cup (240 g) cold water
• Grated zest from half a lemon
• 1 1/2 cups (155 g) sauerkraut, drained and squeezed dry
• 4 scallions, finely cut
• 1 large shallot, minced
• 2 tablespoons (12 g) chopped fresh dill, plus extra to garnish
• Mild-tasting oil for frying
• Flaky sea salt, to finish
• Greek yogurt, for serving

Cook Mode: (Keep your device screen on) NEW: Enable Cook Mode to prevent your screen from sleeping while you cook.

Instructions

1. In a large bowl, combine the flour, cornstarch, sugar, salt, and a few twists of black pepper. Stir together. Add the eggs, cold water, and lemon zest, then whisk until smooth. Gently fold in the sauerkraut, scallions, shallot, and chopped dill until well-mixed. Let the batter rest on the counter for 20 to 30 minutesthis step builds flavor and ensures crispy edges.
2. Heat a large (12-inch or larger) nonstick skillet over medium heat. Pour in enough neutral oil to coat the bottom thoroughly. When the oil shimmers, drop in 1/4 cup of batter, spreading it with the back of your measuring cup to about 4-5 inches wide. Fry undisturbed for 3-4 minutes until firm and deeply golden underneath. Flip and cook 2-3 minutes more until both sides are golden. Drain on a wire rack and sprinkle with flaky sea salt. Repeat with remaining batter.
3. Serve hot with a generous spoonful of Greek yogurt, extra dill, and a grind of black pepper. These tangy, golden pancakes are perfect for brunch or a cozy dinnercrispy outside, tender inside, and bursting with zesty flavor that'll have everyone reaching for seconds!

Categories: