German Sauerkraut and Potato Balls

READY IN: 28mins
UNITS: US

INGREDIENTS

Nutrition
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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.
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