AI-generated
Fuczki — crisp sauerkraut pancakes from Bieszczady
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Source: https://recipheon.com/en/recipes/main-dishes/fuczki-crisp-sauerkraut-pancakes-from-bieszczady
About this recipe
Fuczki are thin sauerkraut pancakes with browned edges and a tender, slightly tangy center. In this version, the cabbage goes into a simple batter of milk, egg and flour, seasoned with marjoram and caraway. Weigh it only after squeezing thoroughly so the mixture is not too runny, and chop it into short strands that spread easily in the pan. A brief rest helps the flour absorb moisture, while a thin layer and frying without a lid produce browned edges. These quantities make about 16 pancakes, best served immediately with sour cream.
Ingredients
Pancakes and accompaniment
350 g white cabbage sauerkraut, weighed after thoroughly squeezing out the juice
180 g all-purpose wheat flour, Polish type 500
200 ml milk, 2% fat
1 medium egg
1 g dried marjoram
1 g caraway seeds
0.5 g ground black pepper
60 ml refined rapeseed oil for frying, 15 ml for each of four batches; some will remain in the pan and on the paper
160 g sour cream, 18% fat, to serve
Steps
Choose mild-tasting sauerkraut, drain it and squeeze firmly in your hands until it stops dripping. Only then weigh out 350 g and chop the strands into lengths of about 1–2 cm. Do not rinse the sauerkraut and do not boil it beforehand: it should keep its distinct tangy flavor.
Beat the egg with the milk, then gradually add the flour and whisk until no dry lumps remain. Lightly crush the caraway in a mortar and add to the batter with the rubbed marjoram and pepper. You will have a thick pancake batter; extra salt is not needed because the sauerkraut supplies it.
Add the chopped sauerkraut and mix thoroughly with a spoon so the batter coats all the strands. Leave for 10 minutes, then stir again; the mixture should be scoopable and spreadable with a spoon, but not run like thin pancake batter.
Heat 15 ml oil in a frying pan about 28 cm across over medium heat. Add about 2 tablespoons of mixture per pancake and spread into rounds 8–9 cm across and about 5–7 mm thick; fry four at a time, leaving gaps. Fry without a lid for 3–4 minutes on each side, until the edges and surface brown and the center is set, without raw batter. Use all the mixture to make about 16 pancakes in four batches, adding another 15 ml oil for each of the remaining three batches; lower the heat if the pancakes darken before the center sets.
AI-generated Put each batch briefly on paper towels, then transfer to a rack in one layer, without covering or stacking. Serve immediately, four pancakes per portion with 40 g sour cream, preferably as each successive batch comes out of the pan.
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