Fermented by LAB

Kraut Fritters

KRAUTAlana Holloway
Kraut Fritters

Makes 6 fritters

6 heaped tbsp chickpea/gram flour
130ml water
2tbsp Kraut of choice - I used Carrot + Nigella Kraut in this recipe

Toppings – smashed avocado, fried egg, roasted tomatoes, *more Kraut


-      Mix the chickpea flour with half the water in a mixing bowl.  Gradually add the second half of the water whilst stirring until smooth and the consistency of natural yoghurt (you may find 130ml is too much water, so use your best judgement here).

-      Heat a generous glug of olive oil in a frying pan over a medium heat.  Spoon dollops of the fritter mixture into the pan.  Fry until you begin to see bubbles appear on the top of the fritter and you can see the mixture beginning to set.  Flip and fry on the other side for about 2-3 minutes. Remove from the pan and repeat until all the mixture has been used.

-      Top with the suggested toppings above or dip into aioli, hummus or whatever you fancy!

Top Tip: to make these fritters even more gut loving, make the batter the night before and leave to ferment overnight. 

 *As the cooking heat will kill most of the beneficial bacteria (there will still be plenty of good things in the Kraut, don’t worry), I suggest adding more Kraut on top to ensure you’re still getting those all important live cultures.