Easy Knockwurst and Sauerkraut
Ingredients
1 cup sauerkraut, drained
2 large beef knackwurst
¼ of a large onion, sliced
2 tablespoons butter
Directions
Melt butter in a skillet and add the knockwurst. Cook until lightly brown on all sides,Add the onion. Cook for 2-3 minutes. Spread the sauerkraut over the knockwurst. Cover the pan and simmer for 20 minutes.
Crispy Zucchini Cakes
For the zucchini:
1 1/2 pounds of zucchini (about 3 cups coarsely grated}
1 teaspoon kosher salt
For the dipping sauce:
1/2 cup sour cream (can substitute plain Greek yogurt)
1 clove garlic, minced, about 1 teaspoon
1/2 teaspoon lemon zest
1 teaspoon lemon juice
Pinch of salt
For the fritters:
1 large egg
1/2 cup all-purpose flour
3 green onions, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh basil
1/2 teaspoon lemon zest
1 teaspoon kosher salt (more to taste)
1/4 teaspoon black pepper
1/2 cup of extra virgin olive oil or canola oil
Directions
Sprinkle grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 30 minutes.
Press down with a wooden spoon to push out more of the water. Wrap the shredded zucchini in paper towels and try to squeeze out more liquid.
Make the dipping sauce:
Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.
Make the fritter batter:
Whisk the egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt, and pepper. Mix to combine well.
Heat the oil in a large skillet or a 10-inch cast-iron skillet over medium-high heat until the oil is shimmery and hot. Test the oil by flicking a little flour into it. If the flour sizzles, it’s ready.
Working in batches, drop ¼ cup of the batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side.
Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with the remaining batter.. Serve with the dipping sauce.
