SAUERKRAUT FRITTERS
4 servings
One of our favorite uses for sauerkraut. For Reuben Fritters, substitute 4 ounces diced corned beef or pastrami for the cooked bacon and serve with Russian Dressing. If not using bacon, begin the recipe where everything is mixed together in a bowl.
Preheat the oven to 200°F. Line a baking sheet with paper towels.
If desired, cook until crisp in a medium skillet:
- (4 slices bacon, cut into ¼-inch pieces)
Transfer the bacon to a large bowl. Pour the bacon fat into another bowl and deglaze any browned bits in the skillet with a little water, scraping the bottom of the skillet with a spoon. Add the pan juices to the bowl with the bacon along with:
- 2 cups drained sauerkraut, store-bought or homemade
- 4 ounces Swiss cheese, Emmenthaler, or Gruyère, cut into ¼-inch cubes
- 2 large eggs, beaten
- ½ cup dry bread crumbs or panko
- (2 tablespoons minced dill)
- (2 teaspoons caraway seeds)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Add the bacon fat back to the skillet or add:
- 2 tablespoons vegetable oil
Set the skillet over medium heat. When hot, add the sauerkraut mixture in batches (using a ¼-cup measure) to the skillet. Flatten the cakes slightly with a spatula and pan-fry until golden on the bottom, about 4 minutes. Flip and cook the second side until well browned. Transfer to the baking sheet lined with paper towels and keep warm in the oven. Cook the remaining mixture. Serve with:
- Sour cream or plain yogurt
- Whole-grain mustard