Krautfrekels
Discover the rustic charm of *Krautfrekels*, a traditional dish brimming with hearty flavors and comforting textures. This delightful recipe combines tangy, sautéed sauerkraut with golden, pan-fried dough bites, creating a dish that’s equal parts crispy and tender. Made from pantry staples like all-purpose flour and eggs, the dough is hand-formed into rustic "frekels" before being fried to perfection. Caramelized onions and butter add a rich depth, while a hint of black pepper elevates the savory notes. Perfect as a satisfying main course or a unique side dish, Krautfrekels is a versatile recipe that’s as fun to make as it is to eat. Ready in under an hour, this German-inspired dish is sure to bring cozy, homemade vibes to your table.
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Recipe Information
Ingredients
- 500 grams Sauerkraut
- 250 grams All-purpose flour
- 2 large Eggs
- 100 ml Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Butter
- 2 tablespoons Vegetable oil
- 1 medium Onion
Instructions
Begin by preparing the dough. In a large mixing bowl, combine the all-purpose flour and salt.
Crack the eggs into the bowl and add the water gradually. Mix with a wooden spoon or hands until a shaggy, slightly sticky dough forms.
Knead the dough briefly on a floured surface until smooth, about 5 minutes. Cover with a clean kitchen towel and let rest for 10 minutes.
While the dough rests, finely dice the onion and set aside. Drain the sauerkraut to remove excess liquid.
Heat a large skillet over medium heat. Add the butter and vegetable oil.
Once the butter has melted, add the diced onion. Sauté until golden and soft, about 5 minutes.
Add the drained sauerkraut to the skillet and season with black pepper. Cook for 10-12 minutes, stirring occasionally, until lightly browned and warmed through. Set aside, keeping the skillet warm.
Return to your dough. Using your hands, pinch off small pieces to form irregular shapes roughly the size of a marble.
Heat additional oil in the same skillet if needed. Fry the dough bites on medium-high heat, turning occasionally, until golden brown and crispy on all sides. This may need to be done in batches.
Once all dough pieces (the 'frekels') are fried, combine them with the sauerkraut mixture in the skillet. Toss to evenly distribute.
Serve immediately as a hearty side dish or main course. Garnish with additional black pepper if desired.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 6071 mg | 264% | |
| Total Carbohydrate | 228.3 g | 83% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 16.9 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 295 mg | 23% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1506 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
