Ingredients:
- 14 oz (400g) Sauerkraut, drained, rinsed, and squeezed very dry
- 1/2 medium Yellow Onion, finely grated or minced
- 1 tbsp Unsalted Butter
- 1 cup (120g) All-Purpose Flour
- 2 Large Eggs, lightly beaten
- 1/2 cup (120ml) Milk (whole or 2%)
- 1 tsp Baking Powder
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Freshly Ground Black Pepper
- 1/4 tsp Dried Marjoram
- 1/2 cup (120ml) Vegetable Oil or Sunflower Oil, for frying
Instructions:
- Prepare the Sauerkraut: Rinse the sauerkraut thoroughly under cold water until the extreme sourness dissipates slightly. Place it in a fine-mesh sieve, then wrap in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as humanly possible. Chop the squeezed sauerkraut very finely—aim for small, uniform pieces.
- Sauté Aromatics: Melt the butter in a small skillet over medium heat. Sauté the minced onion until translucent (about 4 minutes). Remove from heat and allow to cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, pepper, and marjoram.
- Combine Wet Ingredients: In a separate small bowl, lightly beat the eggs, then whisk in the milk.
- Form the Batter: Pour the wet ingredients into the dry ingredients. Whisk until just combined; a few small lumps are fine—do not overmix.
- Fold in Fillings: Gently fold in the finely chopped, squeezed sauerkraut and the sautéed onion mixture until evenly distributed. The batter should be thick.
- Heat the Oil: Heat the frying oil in your skillet over medium-high heat. The oil should shimmer (around 350°F/175°C). Test with a tiny drop of batter; if it sizzles immediately and crisps nicely, you’re ready.
- Form and Fry Pancakes: Drop 2-3 tablespoons of batter per pancake into the hot oil, gently flattening them slightly with the back of the spoon to create a disc about 1/2 inch thick. Do not overcrowd the pan.
- Cook Until Golden: Fry for 3–4 minutes per side until deep golden brown and satisfyingly crisp at the edges. Adjust heat as necessary to prevent scorching.
- Drain and Serve: Remove the Fuczki with a slotted spatula and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately while piping hot, traditionally topped with sour cream.