Crispy Polish Sauerkraut Pancakes Recipe
Crispy Polish Sauerkraut Pancakes Recipe is crunchy, tangy and very easy. These pancakes have soft centers and crisp edges.
Ingredients
- Sauerkraut – 2 cups drained and chopped
- Potato – 2 medium grated
- Onion – 1 small grated
- Egg – 1 large
- Flour – 3 tablespoons
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Olive oil – 2 tablespoons
- Sour cream – for serving optional
Instructions
Prepare the Sauerkraut
- Drain sauerkraut well. Chop finely. Press out extra liquid to prevent soggy pancakes.
Grate the Vegetables
- Grate potatoes and onion. Squeeze out excess water using a clean cloth or hands.
Mix Ingredients
- In a large bowl, combine sauerkraut, potatoes, onion, egg, flour, salt and pepper. Mix well.
Heat the Pan
- Heat olive oil in a frying pan over medium heat until hot but not smoking.
Shape Pancakes
- Take small portions of the mixture. Shape into flat rounds with your hands or spoon.
Cook First Side
- Place pancakes in the pan. Cook 3–4 minutes until edges turn golden and crisp.
Flip Carefully
- Flip pancakes gently with a spatula. Cook other side 3–4 minutes until golden.
Remove from Pan
- Place pancakes on a plate lined with paper towel to remove excess oil.
Repeat Cooking
- Repeat steps 5–8 for remaining mixture. Add more oil if needed.
Serve Warm
- Serve pancakes warm with sour cream or your favorite dipping sauce. Enjoy immediately.
Notes
- Drain vegetables very well
- Use medium heat for even cooking
- Press pancakes flat for crisp edges
- Don’t overcrowd the pan
- Serve immediately for best texture