Description
Fuczki, or Sauerkraut Pancakes, are a traditional dish from the Lemko region of Poland. These savory pancakes feature tangy sauerkraut combined with a seasoned batter, then fried to golden crispness. Ideal as a snack, appetizer, or light meal, they offer a delightful balance of sour and savory flavors with a satisfying crunchy texture.
Ingredients
Fuczki Ingredients
- 2 cups sauerkraut, drained and finely chopped
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk (whole or any preferred type)
- 1 teaspoon caraway seeds
- 1/2 teaspoon dried marjoram
- Salt and pepper, to taste
- Oil for frying (such as vegetable or sunflower oil)
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the flour, eggs, and milk until smooth and free of lumps. Stir in the finely chopped, drained sauerkraut along with the caraway seeds, dried marjoram, salt, and pepper. Mix until all the ingredients are well combined into a cohesive batter.
- Heat the Oil: Place a frying pan or skillet over medium heat and add enough oil to coat the bottom thinly. Heat the oil until it is hot but not smoking, which ensures the pancakes will fry evenly and become crispy.
- Fry the Pancakes: Drop spoonfuls of the batter into the hot oil, then gently flatten them slightly using the back of a spoon to form pancake shapes. Fry each side for about 3 to 4 minutes until the pancakes are golden brown and crisp. Adjust the heat as needed to prevent burning and ensure thorough cooking.
- Drain and Serve: Remove the fried pancakes and place them on a paper towel-lined plate to absorb excess oil. Serve the fuczki hot accompanied by a dollop of Greek-style yogurt or a tangy garlic sauce for added flavor and creaminess.
Notes
- For a tangier flavor, use freshly fermented sauerkraut rather than canned.
- If the batter feels too thick, add a splash more milk to reach desired consistency.
- Caraway seeds can be lightly toasted to enhance their aroma before adding.
- These pancakes are best enjoyed fresh and hot immediately after frying.
- Leftovers can be reheated in a skillet to maintain crispiness but are best consumed within a day.
