Low-Carb Sauerkraut Veggie Fritters
These breakfast fritters are not just low in carbs — they are high in micronutrients and will help balance your blood sugar levels and energy for the whole day. Ready in just 20 minutes, they are perfect for when you don’t have much time. Simply make up a batch and they store well in the fridge for a few days.
- 1/2 med celeriac, grated (celery root)
- 1 large carrot, grated
- 1 large zucchini, grated
- 1 cup drained sauerkraut
- 1 small yellow onion, diced
- 1/2 tsp sea salt
- 4 med eggs
- 2 Tbsp butter, ghee or duck fat (for cooking)
- chili flaskes or any dried herbs, to taste
Place the celeriac and carrot in a bowl of water with a pinch of salt. Leave to soak for 15 minutes.
Transfer to a muslin cloth along with the zucchini and sauerkraut.
Squeeze out the water and sauerkraut juice. Discard the liquid.
Place the drained vegetables in a bowl, mix with the eggs, seasoning and chilli flakes.
Mix to combine.
Heat a little butter in a pan (about 1/2 tbsp) per 3 fritters (about 70 g/ 2.5 oz each fritter). Fry on a low-medium heat for 5 to 6 minutes. Ensure the heat isn’t too high so they don’t burn. Flip and cook for a further 5 to 6 minutes on the other side.
Repeat until all the Low-carb Sauerkraut Fritters are cooked.
Option to serve with watercress, more sauerkraut, maybe some avocado or how about crispy bacon or smoked salmon and cream cheese? Delicious! Taste best served hot, but can be stored in the fridge for up to 2 days.