Polish · Main
Crisp-edged pancakes packed with tangy sauerkraut and caraway.
AI-generated editorial illustration—not a Gastromica test-batch photograph.
Fuczki are sauerkraut pancakes associated with Poland’s Lemko and Bieszczady cooking. A simple flour-and-milk batter binds chopped fermented cabbage into crisp, tangy fritters.
Technique notes
Polish kitchen
Polish fuczki are savory sauerkraut pancakes from the Bieszczady region, crisp outside and tender within.
Chop squeezed sauerkraut into short strands so the pancakes hold together.
Whisk flour, milk, eggs, baking soda, caraway, pepper and salt; fold in sauerkraut and rest 10 minutes.
Heat a thin oil layer in a skillet. Drop ¼-cup portions and flatten to ½ inch thick.
Cook 3–4 minutes per side over medium heat until crisp and cooked through. Drain briefly.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Fuczki are sauerkraut pancakes associated with Poland’s Lemko and Bieszczady cooking. A simple flour-and-milk batter binds chopped fermented cabbage into crisp, tangy fritters.
Refrigerate for up to 3 days and re-crisp in a skillet or 375°F (190°C) oven.
Serve hot with sour cream, dill or a mushroom sauce.
