Energy 1171 kJ (280 kcal) 14 %
Sugar 1.16 g 1 %
Fats 16.18 g 23 %
Saturates 0.58 g 3 %
Sodium 0.343 g 14 %
% recommended daily amount for adults (Everything about GDA)
Excellent and quick cabbage fritters with videorecipe.
|sauerkraut white||can also be sterilized||400 g||22 kcal|
|cake flour||500 g||1791,3 kcal|
|salt||1/2 tsp||6 g||0,3 kcal|
|egg||1 piece||60 g||79,8 kcal|
|lard||with cracklings||140 g||1036,5 kcal|
|marjoram||1 tsp||1 g||0 kcal|
|sunflower oil||or lard||30 g||249 kcal|
- Cabbage fritters begin slicing sauerkraut into small pieces. Squeeze the water from the cabbage a little. The pieces of cabbage should not be longer than 1 cm.
- Into a bowl put 500 grams of flour, add about 1/2 to 1 teaspoon salt (depends how salty is cabbage), and mix.
- Add 1 egg and sliced cabbage. Next, add the lard with cracklings. Do not forget to add marjoram and stir. Someone likes when the crackling are bigger, someone wants to have them grounded, it depends on your taste.
- If you found difficult to mix the dough in a bowl, move it on the worktop and mix it manually with hands.
- Put some flour under the dough and roll out into thick pancake about 8 mm.
- With a sharp cutter cut any shape. In our example, the circles are 4 cm big, which seems like the perfect size.
- Fry the fritters in oil or fat at a temperature of 120° C on both sides until golden brown.
- Ready fritters place on absorbent cloth, to drain off excess fat.
Cabbage fritters can be served hot or cold, and they are also excellent as a side dish to a less fat soup.