s FRIED SAUERKRAUT CAKES WITH KIELBASA ***
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s FRIED SAUERKRAUT CAKES WITH KIELBASA ***
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Ingredients
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Instructions *** 12-23-13 surprisingly good!! *** Gourmet | February 2005 Yield: Makes 4 main-course servings Active Time: 30 min Total Time: 30 min ingredients 1 (1-pound) package sauerkraut (not canned), rinsed and drained well (2 3/4 cups) 2 large eggs, lightly beaten 1/3 cup all-purpose flour 1/2 cup chopped scallion greens 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 to 3/4 cup vegetable oil 1 pound smoked beef and pork kielbasa, cut crosswise into 1/2-inch slices Accompaniment: warm applesauce preparation Preheat oven to 250°F. Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined. Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture. Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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