German Sauerkraut and Potato Balls

Submitted by PalatablePastime

"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."

 

• Ready In: 28mins
• Ingredients: 12
• Yields: 25 large balls

ingredients

• 4 medium potatoes, peeled and diced
• 1 small onion, minced
• 1 (14 1/2 ounce) can sauerkraut, drained and squeezed dry
• 1 egg
• 1⁄2 teaspoon salt (to taste)
• 1⁄4 teaspoon black pepper (to taste)
• 1⁄4 teaspoon caraway seed
• 1⁄2 cup all-purpose flour
• 1⁄3 cup breadcrumbs
• additional egg
• additional flour
• additional breadcrumbs

directions

1. Place potatoes in a medium sized saucepan and cover with water; salt lightly.
2. Bring to a boil over medium heat and cook until fork-tender; drain.
3. Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
4. Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
5. Pour some flour in a small bowl; do likewise to some bread crumbs.
6. Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
7. Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
8. Take heaping tablespoonfuls of the potato mixture and roll in flour.
9. Then coat with egg, then roll in bread crumbs.
10. Do the same with several others.
11. Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
12. Drain on paper toweling, and serve hot.
13. Makes 25 extra-large balls, or enough to serve about 6 people.

Reviews

[princess buttercup]

yummy! made these with (gasp) instant mashed potatoes! I used my ice cream scoop to make large balls. I took them to our "German themed Christmas Dinner" and everyone loved them (we ended up calling them German hush puppies)! Thanks Sue L!

 

[Laudee]

SOOPERB!!!!! What a great way to disguise mashed taters! These little gems are sooooooo good and so easy to throw together. Made these to go with Karen Monahan's "Meat Cakes", #32973. YUM! Cut the ingredients in 1/2 and still had lots of "Balls" to go around! Thanks so much for sharing. Laudee C.

 

[kezga]

I found this for my oktoberfest party. I did a dummy run, doing the recipe as it was and it was good. For the party I roughly doubled all the spices, probably more for the caraway seeds and I added freshly grated parmesan - maybe 2 tablespoons. I also used a combination of fresh and dried breadcrumbs. And they were really great - both the flavour and the texture I thought had some real wow factor. Everyone enjoyed them a lot.

 

[Zetty66]

I too cut the recipe in half, made them into appetizer sized balls, and baked them with panko instead of bread crumbs (just what I had). They freeze really well and can just be popped in the toaster oven when needed.

 

[MizDottie]

These made up fast and disappeared fast! My picky, HATES sauerkraut teenage daughter loved these! I mixed mayonnaise and sweet hot mustard for the dipping sauce. I also used Panko bread crumbs which made the outside extra crispy and light. These are fast, cheap and delicious - definitely a keeper recipe!