This recipe is loosely inspired by Korean kimchi pancakes with their delicous fermented touch and yummy texture with vegetables throughout. Instead of kimchi though I have used sauerkraut of course to make these sauerkraut fritters and instead of wheat flour I have gone for chickpea flour.

This swap in flours of course makes the fritters gluten free but also adds some more micro-nutrients and protein too. I do like to use chickpea flour to make savoury fritters and pancakes for this reason. It also gives them a nice pale yellow colour which I like to enhance by adding a dash of ground turmeric. I also season them with a well loved spice mix here in Sweden called persillade. If you can’t get a hold of it you can simply add 1,5 tsp of dried parsley and 0,25 tsp each of garlic granules and salt. It goes really well with the tangy sauerkraut. Enjoy!

If you want more budget friendly meal ideas check out this potato and kidney bean curry and this zingy kale, leek and cannelini bean soup that were also featured in this video along with this curry.

Malin x

Sauerkraut Fritters

Serves 4 (makes 12 fritters)

INGREDIENTS:

2 cups sauerkraut

4 spring onions, cut into long matchsticks

1 small red onion, sliced into half moons

1,5 cup chickpea/gram flour

0,5 cup potato flour/starch

4 tsp persillade (a spice mix containing dried parsley, garlic granules and salt)

0,5 tsp ground turmeric, optional

Salt and black pepper, to taste

0,5 cup sauerkraut juice

1,3 cup cold water

Serving suggestions:

Vegan mayonnaise or other dipping sauce

Green salad

METHOD:

Measure out your sauerkraut and then squeeze portions of it in your hand over a jug to remove as much of the juice as you can. Transfer the “drained” sauerkraut to a mixing bowl and set the juice aside for later.

Add the sliced spring onions and red onion to the bowl and give the vegetables a good mix to combine them. Then sprinkle in your chickpea flour and potato starch as well as spices. Give everything another mix to roughly disperse the flours and mix in the spices.

Pour in the measured out sauerkraut juice and water and mix well to combine until the flour is completely mixed into the liquids.

Heat a skillet over medium heat and pour in the oil. Once hot dollop in the mixture to create fritters roughly 3 inches or 8 cm wide. Use a spoon to do this and even out each fritter with the back of it making them as round as possible. I usually do three fritters at a time in my skillet.

Fry for 3-4 minutes on the first side or until it is golden underneath and the batter is drying up on the edges. Then flip and fry for another 2-3 minutes or until this side has some colour too. Repeat until you finish the batter.

If you wish you can keep the fritters warm by placing them on a low temperature in the oven while you fry the whole batch.

Serve with a dipping sauce of choice, I like some mayonnaise. You could also serve a nice green salad on the side to cut through the richness and add some freshness.

autumn chickpea flour easy egg free fermented fritters gluten free gram flour quick sauerkraut spring onion winter