Nigel Slater's recipe for sauerkraut and smoked cheese fritters

A crunchy and spicy midweek snack

Nigel Slater

Tue Jan 3, 2023 7:00 AM EST

Place 400g of sauerkraut in a colander over a bowl and set aside for 20 minutes.

Coarsely grate 125g of smoked or cooked cheddar cheese into a bowl. Crack 2 eggs into a small bowl, beat lightly with a fork to mix the whites and yolks, then add to the cheese.

Add 40g of plain flour, 2 tbsp of chopped dill, 1 tbsp of whole grain mustard and ground black pepper.

Make a sauce for them by chopping 3 tablespoons of dill and stirring it into 150ml of sour cream. Stir in 1 tbsp white wine vinegar and set aside.

Squeeze the sauerkraut in your hands to remove most of the liquid, then add the cheese and mix well. Squeeze the mixture into 6 patties, approximately 8-10cm in diameter.

Warm a thin layer of ground peanuts or vegetable oil in a shallow skillet over medium heat. Place the fritters in the oil and let them rest for 5-7 minutes until they are pale golden and lightly crisp on the bottom. Using a palette knife or fish fillets, turn one at a time and continue cooking until the bottom is golden. Remove from the skillet and onto a plate. Serve with sour cream sauce. Serving 2

For a spicier taste, substitute 100g of sauerkraut for the same weight of kimchi.

Use hot frying as a filling for soft rolls.

A little paprika can be used instead of dill, and grated horseradish root instead of mustard.

I like to use a hard smoked cheese in place of the cheddar, but any cheese that is hard enough to grate will work fine.

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