Wednesday, May 9, 2018

Potato Sauerkraut Fritters with Turmeric Yogurt Sauce


In Germany, potato fritters are often found at street fairs with names like reibekuchen or Kartoffelpuffer. For this homemade version, I added sauerkraut and onion into the mix to pack this version with more flavor.



There are two important steps to remember when making these fritters. The first is to make sure the butter is extremely hot before frying them. 



The second is to make sure you wring as much liquid out of the sauerkraut as you can before adding it to the batter.


Otherwise, these are a cinch to make. The fritters are simply grated potato, diced red onion, chopped sauerkraut, eggs, and some flour.

The sauce is a quick stir together of seasoned yogurt. I used turmeric but you can easily substitute paprika, chili or garlic powder or even an everything mix. Go creative crazy with the spices in your cabinet. Permission granted.  



Turmeric can be a bit bitter so I added a small amount of sugar to the yogurt sauce. That step is entirely up to your taste.

Use any kind of potato to create the fritters. I wanted to use Yukon Gold but the market was out of them so I used Russets. For the onion, I chose the red variety, because. Pictures. 



However you make them, these fritters are a crispy, salty, sour carb hit you definitely need in your life. Perfect for brunch, a side dish for your weekend breakfast eggs or when paired with a side green salad, a lovely dinner. 

Potato Sauerkraut Fritters 
with Turmeric Yogurt Sauce
Prep Time: 25 minutes
Cook time: 15 minutes
Yield: Serves 4
Ingredients:
  • 1 teaspoon ground turmeric
  • 1 cup greek yogurt (full or reduced fat)
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon white granulated sugar.
  • 1+1/2 lbs potatoes
  • 1 medium-sized red onion
  • 1 +1/2 cups sauerkraut, drained and squeezed
  • 3 eggs
  • 1/4 cup all-purpose flour
  • 1/4 cup clarified butter

Directions:
  • In a small bowl, mix together the turmeric and yogurt.
  • Season with Kosher salt and freshly ground black pepper.
  • Stir in the sugar. 
  • Cover the bowl with plastic wrap and place in the refrigerator. 
  • Peel and grate the potatoes.
  • Chop the sauerkraut into small pieces.
  • Peel the onion and dice
  • Place the grated potatoes, chopped sauerkraut, and onion into a bowl. Add the eggs and the flour and mix together into a mass. 
  • Season with Kosher salt and freshly ground black pepper.
  • Heat the clarified butter in a large skillet over medium heat.
  • Place a layer of paper towels by the stove.
  • Flatten out a hand full portion of the potato sauerkraut onion mixture between your palms to create round shapes. 
  • Fry the puffers in the clarified butter for a few minutes on both sides until golden brown. 
  • Lay the puffers on the paper towels to drain and pat off excess oil.
  • Plate the puffers. remove the turmeric yogurt from the fridge and serve. 

Are you a Fritter fan? Try these:
Radish Scallion Fritters with Yogurt Dip

German Potato Pancakes with Radish Leaf Pesto

2 comments:

  1. When I make regular Kartoffelpuffer at home I put chunks of potato through a standard meat grinder instead of shredding them. It squezzes out excess moisture, and takes out some of the starch as well. i will try this version for sure. was looking for a good Friday night meal for this week

    ReplyDelete
    Replies
    1. Thanks for the tip! would love to know how you like these.

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