2000s Recipes + Menus
Fried Sauerkraut Cakes with Kielbasa
Serves4 (main-course)
- Active time:30 min
- Start to finish:30 min
February 2005
Fried sauerkraut replaces potato in these golden-crisp pancakes; quickly browned slices of smoked kielbasa make the dish complete.
- 1 (1-lb) package sauerkraut (not canned), rinsed and drained well (2 3/4 cups)
- 2 large eggs, lightly beaten
- 1/3 cup all-purpose flour
- 1/2 cup chopped scallion greens
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 to 3/4 cup vegetable oil
- 1 lb smoked beef and pork kielbasa, cut crosswise into 1/2-inch slices
-
Accompaniment:
warm applesauce
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Preheat oven to 250ºF.
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Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined.
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Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.
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Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.
- Keywords
- alexis touchet,
- regional specialty,
- pork,
- pancake
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