First fritters I’ve ever fried were with fermented asian cabbage (a’la kimchi) and beer! Yes, with beer. I decided to develop a new recipe that will convince more readers to give it a try. I had some cooked rice leftovers in my fridge, open jar with sauerkraut. It was quick decision. I made sauerkraut fritters again. Super simple, delicious and loaded up with flavours. I like them freshly fried as well as cold, with some herbs or greens on top and creamy yogurt.
Sauerkraut Fritters with Onion and Rice
You haven’t had fritters like these before! Made of sauerkraut, super simple and loaded up with flavours. I like them freshly fried as well as cold, with some herbs or greens on top and creamy yogurt.
200 g sauerkraut without excess fluid
150 g cooked rice
55 g all-purpose flour (gluten-free mix should work too)
1/4 medium onion
1/3 tsp baking powder
1/2 tsp salt
1/3 tsp pepper
oil to fry (I had canola oil but you can use another oil that you prefer better)
- Strain the sauerkraut and chop it coarsely. Dice onion.
- In a large bowl mix sauerkraut, onion, eggs. In a small bowl combine all dry ingredients and stir.
- Add dry ingredients to the bowl with sauerkraut and stir until well combined.
- Heat the pan on medium with a thin layer of oil. Place around 1 Tbsp of batter into the hot oil. Press the sides using spatula or tablespoons to help create patty schape. Fry unitl golden, golden-brown on both sides.
- Remove from the pan and set on a tray or plate lined with a paper towel to absorb any extra oil.
- Warm fritters are the best. I serve them with creamy yogurt. You can use sour cream.
- Different oils might yield different final flavour of fritters.
- I used regular yellow onion.
- My garnish on the picture consists of: cabbage microgreens, yogurt and fennel.