Sauerkraut Fritters, Vegan+ Gluten-Free
I’m a big fan of all things fermented. From kombucha to kimchi to pickles, feel free to send it all my way!
In addition to being a tasty accompaniment to just about anything, fermented foods are filled with probiotics (the good kind of bacteria) that help keep our digestive systems running smoothly. Did you know that even adding just a tablespoon of fermented veggies to your meal can help you digest everything better?
Sauerkraut is one of my very favorite fermented foods and today I’m excited to share a recipe that was a true sauerkraut experimentation. I keep a notebook with a list of recipe ideas ranging from creative to pretty weird (think breakfast pizza scramble) so I’m not quite sure where this idea was born…but I am so happy with how it turned out!
Today’s Vegan, Gluten-Free Sauerkraut Fritters are unbelievably easy to prepare and make the perfect appetizer or side dish. The texture is somewhere between a latke and pancake so this recipe arrives just in time for Chanukah next week!
I whipped up a dipping sauce by mixing equal parts dijon mustard and Veganaise. I served the fritters with avocado, steamed kale and sautéed tempeh. The combination reminded me of a deconstructed reuben sandwich and I highly recommend it! Usually I make my own sauerkraut but I was all out of so I used red and white kraut from Hawthorne Valley Farm.
- 1 cup Sauerkraut, roughly chopped
- ¼ cup all purpose gluten-free flour (I used Bob's Red Mill)
- ¼ cup rice flour
- 1-2 tbs sauerkraut liquid or water
- 1 tbs coconut oil
- Mix sauerkraut and flours together in a bowl. Add sauerkraut liquid or water as needed- batter should be thick but not too dry.
- Heat oil in pan on medium heat. Use 1-2 tbs of batter to form fritters with your hands. Fry fritters for 4-5 minutes on each side, until lightly browned. Serve right away.
Any idea how the heat affects the good bacteria? My understanding was that it kills them. Either way, this still looks tasty!
Good point, Jenn! Bacteria (good and bad) is usually killed by heat. Eating raw probiotic foods is best for this reason and probiotics do loose their potency when cooked. This recipe is a little more about the flavor than health benefits!