The day before, make the batter. Blend the flour, smoked salt and cayenne pepper with 300ml water in a bowl and transfer to a glass jar. Leave, covered, in an ambient place overnight.
The next morning, check there is a light bubble in the batter. If so, it’s ready to use. Drain the sauerkraut and lightly press to remove any excess liquid. Mix the sauerkraut with 200g chickpea batter in a medium mixing bowl, ensuring the sauerkraut is well coated.
Pour oil into a small pan to a depth of 10cm – it should be no more than half full – and heat over a medium heat until the oil is around 180C or when a tiny piece of batter dropped into the oil sizzles.
Line a baking tray with kitchen paper. Using a tablespoon, carefully place some of the battered sauerkraut mixture in the oil and cook for 1–2 minutes until golden. With a slotted spoon, turn the fritter over to cook the other side for another 1–2 minutes. Once golden, use a slotted spoon to transfer the fritter from the oil to the prepared baking tray, then repeat with the remaining mixture.
Serve the hot fritters with the soured cream, if using, to dip.
Recipes and photographs taken from Plant Academy: The Cookbook by Lauren Lovatt, photography by Sara Kiyo Popowa (Leaping Hare Press, £20)
