Photo: Mary Beth's Sauerkraut Balls Recipe
Ingredients
- 1 pound Idaho potatoes, peeled, diced and cooked until tender
- 2 cups sauerkraut
- 1 cup small diced Bavarian ham
- 2 egg yolks
- 3/4 cup whole grain mustard
- 2 tablespoons chopped green onions
- 2 cups all-purpose flour
- 2 egg, beaten with 2 tablespoons milk
- 3 cups fine dried bread crumbs
- Oil, for frying
- 1 1/2 cups sour cream
- 1 tablespoon finely chopped fresh parsley leaves
Directions
Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes.
Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt.
In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.
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By Bellas Momma
Goochland, VA
on December 24, 2012
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I used my homemade sauerkraut for these, squeezing out as much liquid as possible. I also added 3 oz. cream cheese cut into little cubes. I cut down on the mustard a bit because it seemed like a lot. The balls held together perfectly - I used a large scoop, then rolled them into balls. I refrigerated them for about an hour, then did the flour, egg wash and panko bread crumbs. They were very crispy on the outside and creamy and delicious inside. We really loved them.
By dadzmny
Richmond, 86
on September 29, 2012
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I made these for a party and everyone LOVED them!! I'm making them again for a Oktoberfet party. The mix was very soft, I froze mine overnight and they were still very soft to handle. Make sure you get ALL the liquid out of the sauerkraut. I'm probably going to add a few bread crumbs this time to help them adhere so they won't be so soft.
By peace love and ...
Rosenberg, TX
on July 31, 2011
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Most delicious. The star of the family party. I just served these last night at a fish fry we hosted poolside at the beach. These are the best things I have ever tasted. Even the family members who said they do not like saurkraut could not get enough of them. We did not make the dip for these sauerkraut balls, and they are so good, they do not need to be dipped in anything. We do not own a food ricer, so we just mashed the potatoes with a large fork. Also, we made these the day before, so we froze them for 45 minutes, then rolled them in flour. We then dipped them in egg wash (1 part egg, 1 part milk and then coated them in lightly salted fine bread crumbs and then froze them solid until the next day. We fried them at 350 degrees in a cast iron pot the next day. BEST RECIPE EVER!!!
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