Fried Sauerkraut Cakes With Kielbasa

1. 1

   For Sauerkraut Cakes:

2. 2

   Preheat oven to 250 degrees Fahrenheit.

3. 3

   Pat sauerkraut dry between paper towels to remove as much moisture as possible.

4. 4

   Transfer well drained sauerkraut into a bowl and stir in eggs, flour, onions, salt and pepper; stir until combined.

5. 5

   Heat 1/2 inch of oil in a 12 inch heavy skillet over medium-high heat until hot but not smoking.

6. 6

   Fill a 1/4 cup measure 3/4 full with the sauerkraut mixture.

7. 7

   Turn out into hot oil using a fork.

8. 8

   Release and flatten to 3-1/2 inch diameter with the fork.

9. 9

   Form 2 more cakes in the skillet the same way; then fry, turning over once, until golden (about 4 minutes).

10. 10

    Transfer the cakes with a slotted spatula to a paper towel to drain; transfer to a baking sheet once drained.

11. 11

    To keep warm, place cakes in the pre-heated oven in a shallow baking pan.

12. 12

    Fry more cakes in the same manner with remaining ingredients.

13. 13

    For Kielbasa:

14. 14

    Brown keilbasa in 2 batches in oil remaining in skillet over medium heat and turn occasionally until browned.

15. 15

    Transfer to paper towel to drain; serve with sauerkraut cakes and noodles or mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.