Fried Sauerkraut Cakes make an easy, tasty, savoury side dish. If you are looking for a low-carb alternative to potato pancakes or latkes these sauerkraut log in at 6 carbs per serving compared to 27 for these German Potato Pancakes.
We eat a lot of sauerkraut at our house. We usually have it slow-cooked with onions and apples and beer! But one day I was looking for a side that was not juicy and I hit on these Fried Sauerkraut Cakes.
The taste of these little cakes is surprisingly mild. For that reason DO NOT rinse the sauerkraut when you take it out of the jar. Just let it drain in a sieve until no more juice is dripping.
You can fry up a batch of these and keep them warm in the oven till you are ready to serve. They also reheat beautifully.
So, if you are looking for a side that is a bit different consider these!
What to Serve With Fried Sauekraut Cakes
Fried Sauerkraut Cakes would go well with pretty much anything as a side but sausages, schnitzel, wieners, meatloaf are obvious choices.
Applesauce is a wonderful accompaniment! I buy the sleeves of individual applesauce containers and I can just open one of those up to serve on the side.
I have to say applesauce is my favourite with these but a dollop of sour cream is pretty darn good too!
FAQs
You could but they won't be as crispy as they are fresh and they may crumble while defrosting so it isn't really recommended.
You could fry them up earlier in the day and reheat them in the oven to crisp them up again.
Sauerkraut has lots of variations- some with caraway, some with white wine, Polish brands, German brands. But in the end, they are all pretty much the same thing so any kind will work here.
Related Recipes
Fried Sauerkraut Cakes
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookIngredients
- 1 liter jar sauerkraut (about 33 oz jar)
- 2 large eggs
- ⅓ cup flour or 3 Tbsps cornstarch for gluten free
- ½ cup green onion sliced (can sub diced yellow onion)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon caraway seeds
- ¼ cup vegetable oil
- 1 cup apple sauce can also use sour cream
Instructions
- Drain the sauerkraut in a sieve but DO NOT rinse. Allow sauerkraut to drain for several minutes then wring as much moisture as possible from it using a clean tea towel. You should end up with about 2 ¾ cups of sauerkraut.
- Mix sauerkraut, onion and eggs. Then stir in flour, salt, pepper and caraway seeds.
- Heat oil in a large skillet over medium high heat. Pack sauerkraut mixture into a ¼ cup measuring cup. Form a patty in your hand. Transfer patties to skillet and lightly press down with spatula. Cook about 4 minutes per side til golden brown.
- Serve warm with apple sauce or sour cream.
Robert Frasure
Great recipe! Made the first batch as written and then amped up the second batch with 4 cloves crushed garlic, a tbsp of crushed red pepper flakes, 1/4 cup finely-diced ham, double the caraway, and a sprinkle of MSG. Delicious!
Thanks for sharing!
thewineloverskitchen
I like the way you think!! I might try some of your variations myself!