Thai Sauerkraut Fritters with Gingery Dip
2 large eggs, beaten
1 teaspoon grated gingerroot
2 teaspoons brown sugar
1/2 teaspoon salt
1 teaspoon Asian chili garlic paste
1/2 cup panko crumbs
1/4 cup coarsely chopped salted cocktail peanuts
2 cups Steinfeld's Sauerkraut, rinsed, drained, squeezed dry
2 cups oil for frying
Spicy Dip mix:
1 small jalapeno, seeded, rinsed, diced
2 tablespoon ginger flavored soy sauce (substitute regular soy sauce)
2 tablespoons brown sugar
1 tablespoon water
1 tablespoon toasted sesame seed
In a bowl combine eggs, ginger, sugar, salt and chili garlic paste. Mix in panko crumbs, peanuts and Sauerkraut. Heat oil to 375 degrees. Scoop about 2 and 1/2 tablespoons of Sauerkraut mixture, pat flat on a little plate, and gently place into oil and deep fry a few minutes till crisp. Drain on paper towels. Repeat till Sauerkraut is finished. Serve hot (can be kept in 250 degree oven till serving time) with spicy dip. Yields: 8-10 servings for appetizer.
Loanne, Fort Worth, TX - Third Place Winner (Appetizers), Steinfeld’s Sauerkraut Recipe Contest 2006