Fuczki Polish Sauerkraut Pancakes (Gluten-Free)

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Discover Fuczki, traditional Polish sauerkraut pancakes (gluten-free). This authentic Polish dish features crispy sauerkraut fritters packed with probiotic-rich fermented cabbage, caraway seeds, and marjoram.

Course: Breakfast, Brunch, lunch

Cuisine: Polish

Keyword: Fuczki Polish Sauerkraut Pancakes (Gluten-Free)

Servings:

Calories: 249kcal

Equipment

Ingredients

3 cups Gluten-free flour
2 cups Bubbies sauerkraut
3 Eggs large
1 tbsp Caraway seeds grinded
2 tbsp Majoram
1/2 cup Milk or more if needed
1/2 tbsp salt
1/2 tsp Black pepper

Instructions

Drain the sauerkraut well and chop it into smaller pieces. This helps the batter mix evenly and prevents long strands from making the pancakes difficult to flip.
2. In a mixing bowl, combine the sauerkraut, gluten-free flour, eggs, chopped onion, milk, caraway seeds, salt, black pepper, and marjoram. Stir everything together until a thick batter forms. The mixture should hold together but still feel slightly loose.
3. Heat a skillet over medium heat and add a thin layer of oil. Once the pan is hot, spoon batter into the skillet and gently flatten it.
4. Cook until the edges become golden and crisp. Flip carefully and cook the other side until beautifully browned.
5. These skillet-fried sauerkraut pancakes develop their best texture when cooked slowly enough to allow the cabbage to caramelize slightly. They are truly the best and crispest straight out of the pan.

Nutrition