In a small bowl, mix together the turmeric and yogurt.

Season with Kosher salt and freshly ground black pepper.

Stir in the sugar.

Cover the bowl with plastic wrap and place in the refrigerator.

Peel and grate the potatoes.

Chop the sauerkraut into small pieces.

Peel the onion and dice

Place the grated potatoes, chopped sauerkraut, and onion into a bowl. Add the eggs and the flour and mix together into a mass.

Season with Kosher salt and freshly ground black pepper.

Heat the clarified butter in a large skillet over medium heat.

Place a layer of paper towels by the stove.

Flatten out a hand full portion of the potato sauerkraut onion mixture between your palms to create round shapes.

Fry the puffers in the clarified butter for a few minutes on both sides until golden brown.

Lay the puffers on the paper towels to drain and pat off excess oil.

Plate the puffers. remove the turmeric yogurt from the fridge and serve.