Sounds ridiculous, but it isn't. Goes well with Breton Beans, or with pierogi.
| Ingredients | Step |
|---|---|
| 10.5 oz. / 2 c. sauerkraut | Drain and finely chop. |
| ¾ c. milk 1 egg 1 t. caraway 1 t. savory (opt.) |
Mix wet ingredients together in a large bowl. |
| oil | Start heating oil in a skillet |
| 1 c. (130 g.) flour | Add flour to the wet ingredients. Then add chopped sauerkraut. |
| When a drop of batter sizzles in the hot oil, pour by 2T-fuls and spread to 3-inch rounds. Cook until the bottoms brown (about 5 minutes), then turn and repeat. Drain on paper towels. Serve hot. |
Source: Michal Korkosz (Fresh from Poland)