Nici Wickes: Sauerkraut fritters

These are such a delightful lunch dish that last week I enjoyed them for 3 days in a row then served them up to a friend who was visiting and she declared them “sensational”!
Serves 2-3
1 cup chickpea flour
3 tbsps tapioca flour (can use cornflour)
½ tsp sea salt (always buy iodized)
½-1 cup water
1 cup sauerkraut
Oil for frying
Suggested toppings:
Sour cream or cashew cream (nuts soaked overnight, drained then blended with lemon juice, nutritional yeast and salt and enough water to get good consistency)
Avocado
Chopped tomatoes
Your fave chutney of relish
Microherbs/greens
1. Whisk chickpea and tapioca flour with salt and enough water to make a smooth batter, not too thin not too thick. Stir in sauerkraut and mix well to a chunky mixture. Set aside until ready to cook. Can be left overnight at this stage.
2. Heat 1cm sunflower oil in a large pan to medium. Add large spoonfuls of batter, smooth tops gently (don’t get too fussy) and cook until golden brown and air holes appear on upper surface. Flip and cook second side. Add more oil during cooking if needed.
3. Serve fritters hot with toppings.