Ingredients
-
4
-
1
-
1
-
1
-
1/2
-
1/4
-
1/4
-
1/2
-
1/3
-
-
-
-
-
-
Directions
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 used in the pic is honey mustard, but you could use whatever you like
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Steps
|
1
Done
|
Place Potatoes in a Medium Sized Saucepan and Cover With Water; Salt Lightly. |
|
2
Done
|
Bring to a Boil Over Medium Heat and Cook Until Fork-Tender; Drain. |
|
3
Done
|
Place Potatoes in a Large Bowl and Mash; Then Allow to Cool For 5-10 Minutes. |
|
4
Done
|
Stir Onions, Drained Sauerkraut, Egg, Salt, Pepper, Caraway, Flour, and Breadcrumbs Into Potatoes, Forming a Thick Mixture. |
|
5
Done
|
Pour Some Flour in a Small Bowl; Do Likewise to Some Bread Crumbs. |
|
6
Done
|
Beat 2 Eggs in a Small Bowl Also, Set Aside (add More Egg Later If Necessary). |
|
7
Done
|
Heat Deep Fryer or Oil (several Inches Deep in a Frying Skillet) to a Temperature of 350 Degrees. |
|
8
Done
|
Take Heaping Tablespoonfuls of the Potato Mixture and Roll in Flour. |
|
9
Done
|
Then Coat With Egg, Then Roll in Bread Crumbs. |
|
10
Done
|
Do the Same With Several Others. |
|
11
Done
|
Fry Balls (which Should Be the Size of Large Meatballs) in Small Batches For 2-4 Minutes or Until Golden Brown. |
|
12
Done
|
Drain on Paper Toweling, and Serve Hot. |
|
13
Done
|
Makes 25 Extra-Large Balls, or Enough to Serve About 6 People. |
