Editors' Pick
German Sauerkraut and Potato Balls

photo by anniesnomsblog





- 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
- Place potatoes in a medium sized saucepan and cover with water; salt lightly.
- Bring to a boil over medium heat and cook until fork-tender; drain.
- Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
- Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
- Pour some flour in a small bowl; do likewise to some bread crumbs.
- Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
- Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
- Take heaping tablespoonfuls of the potato mixture and roll in flour.
- Then coat with egg, then roll in bread crumbs.
- Do the same with several others.
- Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
- Drain on paper toweling, and serve hot.
- Makes 25 extra-large balls, or enough to serve about 6 people.
Reviews
-
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.
-
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!
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RECIPE SUBMITTED BY
PalatablePastime
United States
You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;)
I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos.
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