1/1 Photo of German Sauerkraut and Potato Balls
Sue Lau's Note:
Who said they didn't like sauerkraut? C'mere! I got something for ya'! (I'll make you a believer yet!) The dipping sauce I used in the pic is honey mustard, but you could use whatever you like.
My Private Note
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Units: US | Metric
- 1Place potatoes in a medium sized saucepan and cover with water; salt lightly.
- 2Bring to a boil over medium heat and cook until fork-tender; drain.
- 3Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
- 4Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
- 5Pour some flour in a small bowl; do likewise to some bread crumbs.
- 6Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
- 7Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
- 8Take heaping tablespoonfuls of the potato mixture and roll in flour.
- 9Then coat with egg, then roll in bread crumbs.
- 10Do the same with several others.
- 11Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
- 12Drain on paper toweling, and serve hot.
- 13Makes 25 extra-large balls, or enough to serve about 6 people.
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Nutritional Facts for German Sauerkraut and Potato Balls
Serving Size: 1 (1551 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 48.4
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.1 g
- Cholesterol 7.4 mg
- Sodium 176.4 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 1.4 g
- Sugars 0.8 g
- Protein 1.5 g