Editors' Pick
German Sauerkraut and Potato Balls
"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."
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.
Questions & Replies
-
Can these be baked in the oven and come out good? -
Can you use an air fryer to make these? Also are you able to freeze these if they are not eaten?
Reviews
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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! -
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. -
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. -
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.
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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!
see 29 more reviews
Tweaks
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Excellent recipe, though I substituted matzo meal for the breadcrumbs.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
