Zuurkoolpannekoekjes

• 300 sauerkraut and/or kimchi

• 4 spring onions, cut into long matchsticks

• 1 small red/yellow onion, sliced into half moons

• 150 chickpeag flour or regular flour (can be either or a mix)

• 4 tsp persillade (a spice mix containing dried parsley, garlic granules and salt) (or any fun mix you have)

• 0,5 tsp ground turmeric, optional

• Salt and black pepper, to taste

• Enough cold water to create a good pancake batter (about 300 ml ish), but see how much you need as is depends on which flours your are using as well as how juicy your sauerkraut still is. 

• Optional: 120 ml  sauerkraut juice

• oil for frying

• Serving suggestions:

• Vegan mayonnaise or other dipping sauce

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.

Cut all your onions. Add the all your unions to the bowl and give the vegetables a good mix to combine them. Then sprinkle in your chickpea flour 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.