Sauerkraut Fritters
Zucchini, celery, and carrot bring plenty of fiber, while sauerkraut adds a brighter taste and the benefits of fermentation. Eggs make the fritters more filling and help them hold together without flour or starch. The result is a hearty low-carb vegetable dish that works both as a hot meal and as a warm side.
Grate zucchini (285 g), celery (185 g), and carrot (85 g) coarsely. Place the celery and carrot in cold water with sea salt (to taste) for 15 minutes, then transfer them together with the zucchini and sugar-free sauerkraut (140 g) onto cheesecloth or a thick towel and squeeze out the extra moisture very well.
Dice onion (70 g) very finely. Put the squeezed vegetables into a bowl, add egg (200 g), onion (70 g), and chili pepper (to taste), then mix thoroughly until the mass becomes even.
Heat ghee (30 g) in a skillet. Spoon in small portions of the vegetable mixture and fry the fritters over low-medium heat for 5-6 minutes per side until they are well browned and set inside.
Serve the fritters right away. If you want a slightly gentler texture, leave them for 2-3 minutes on a rack or plate so the crust settles and extra steam escapes.
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