GERMAN SAUERKRAUT AND POTATO BALLS

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German Sauerkraut and Potato Balls image

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.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 28m

Yield 25 large balls

Number Of Ingredients 12

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

Steps:

  • 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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