Hotdog with cheddar and crispy cabbage

In a bowl, mix the flour, water, smoked paprika, salt, and pepper until you get a homogeneous, lump-free batter.

Squeeze the sauerkraut well to remove excess liquid, place it in the bowl with the batter, and mix well to coat it evenly.

Heat the oil in a pan to approximately 170-180 °C. Add the cabbage gradually, in small batches, to prevent sticking. Fry until golden and crispy, then remove it to a paper towel to absorb excess oil.