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.
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1
(1-lb) package sauerkraut (not canned), rinsed and drained well (2 3/4 cups)
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2
large eggs, lightly beaten
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1/3
cup
all-purpose flour
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1/2
cup
chopped scallion greens
-
3/4
teaspoon
salt
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1/2
teaspoon
black pepper
-
1/2 to 3/4
cup
vegetable oil
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1
lb
smoked beef and pork kielbasa, cut crosswise into 1/2-inch slices
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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.
