Sauerkraut fritters (Fuczki) from Fresh from Poland: New Vegetarian Cooking from the Old Country (page 101) by Michal Korkosz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Breton beans with dried tomatoes (Fasolka po bretońsku)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JoyceQuerubino on August 12, 2025

    I love this recipe!

  • jenburkholder on February 02, 2024

    Very nice - sauerkraut flavor came through but milder than I would have expected. Ate with salted yogurt.

  • Yildiz100 on February 01, 2022

    Loved these. Nicely chewy. I used preshredded sauerkraut. With preshredded sauerkraut these need to be squeezed by hand to remove excess liquid, as it didn't drain very well. Omitted caraway. Still flavorful. Eat with garlicky creme fraiche or sour cream

  • Apollonia on June 03, 2021

    Despite being fairly prolific veggie fritter eaters, it never occurred to me to do sauerkraut. These were maybe a bit on the bready side for us, but we enjoyed them anyway, and I'm sure I'll make again for a last minute lunch or supper.

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