Sauerkraut Fritters with Creamy Mushroom Sauce | Traditional Homemade Recipe
Difficulty: 2/5
Prep Time: 30 mins
Cook Time: 20 mins
Serves: 4
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Learn how to make crispy sauerkraut fritters (fuczki) served with creamy mushroom sauce. A traditional, easy homemade recipe full of flavour.
Pro Tips for Perfect Fritters
The combination of dried and fresh mushrooms creates a balanced sauce—deep aroma from dried mushrooms and texture from fresh ones.
For best results:
Squeeze sauerkraut very well to remove excess moisture Use high heat for crisp fritters Reduce moisture in the sauce for a rich, thick consistency
This ensures crispy edges with a soft but structured interior instead of soggy fritters.
Ingredients
Sauerkraut Fritters
500 g sauerkraut (well drained and squeezed)
2 eggs
⅔ cup all-purpose flour
1 small onion (finely chopped)
½ tsp marjoram
½ tsp black pepper
Pinch of ground caraway seeds
¼–½ cup water (as needed for consistency)
Oil for frying
Creamy Mushroom Sauce
25 g dried mushrooms
200 g button mushrooms
1 small onion
1 tbsp butter
150 ml heavy cream (30%)
½ cup mushroom soaking liquid
Salt and pepper to taste
Optional for serving
Fresh dill
Sour cream
Instructions
1. Prepare the mushrooms
Soak dried mushrooms in hot water for about 20 minutes until softened. Drain and reserve the soaking liquid for the sauce.
2. Make the fritter batter
Finely chop the sauerkraut and onion. In a large bowl, mix them with eggs, flour, marjoram, pepper, and caraway seeds.
Gradually add water until the mixture becomes thick but not dry. The texture should resemble a dense pancake batter. Let it rest briefly.
3. Prepare the mushroom sauce
Heat butter in a pan over medium heat. Add chopped onion and sauté until golden and translucent.
Add chopped dried mushrooms and sliced button mushrooms. Cook until the mushrooms release moisture and start to brown slightly.
Pour in the reserved mushroom soaking liquid and simmer for about 5 minutes to reduce excess liquid.
Add cream and cook for another 5–7 minutes, until the sauce thickens. Season with salt and pepper. The sauce should be creamy, rich, and chunky.
4. Cook the fritters
Heat a griddle or frying pan to around 180–200°C (350–390°F). Lightly grease with oil.
Spoon portions of the batter onto the hot surface and gently flatten them.
Cook:
4–5 minutes on the first side until deeply golden
3–4 minutes on the other side
Remove and keep warm while cooking the remaining fritters.
5. Serving
Place 2–3 fritters on a plate and generously spoon over the hot mushroom sauce. Garnish with fresh dill and optionally add a dollop of sour cream.
