Incredible German Sauerkraut And Potato Balls often take shape on slow afternoons when the kitchen becomes a gathering place. I prepared them on a cool Saturday while my husband worked quietly on an old radio and my granddaughter colored at the table, pausing now and then to watch the pot. The scent of boiling potatoes and sauerkraut moved through the house, sharp but inviting, setting the tone for a recipe that asked for steady hands and a calm pace.
While mashing the potatoes, my granddaughter questioned the strong aroma of the cabbage, which led to a simple conversation about foods that change and deepen with time. I shared how sauerkraut has long been part of German kitchens, paired with ingredients that were always close at hand.
Incredible German Sauerkraut And Potato Balls carry that practical spirit, shaped by tradition rather than decoration. She rolled the mixture into small rounds, learning quickly that gentle handling makes all the difference.
As the oil reached temperature and the first batch began to fry, the kitchen filled with soft crackling sounds. Each potato ball turned crisp and golden, resting briefly on paper towels as evening settled in. Incredible German Sauerkraut And Potato Balls waited on a serving plate, ready to be shared while conversation flowed naturally, just as meals like this often allow.
Short Description
Incredible German Sauerkraut And Potato Balls are crispy fried potato bites blended with sauerkraut and herbs, offering a savory balance of tangy and tender textures.
Key Ingredients
- 2 lbs russet potatoes, peeled and quartered
- 1 cup sauerkraut, well drained and chopped
- ½ cup all purpose flour
- 2 large eggs, beaten
- 1½ cups breadcrumbs
- ½ cup grated Gruyere or Swiss cheese optional
- 2 tablespoons chopped fresh chives or parsley
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Vegetable oil for frying
Tools Needed
- Large pot
- Potato masher
- Mixing bowls
- Shallow dishes for dredging
- Heavy bottomed pot or deep fryer
- Slotted spoon
- Paper towels
Cooking Instructions
Step 1: Boil the Potatoes
Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 15 to 20 minutes until fork tender, then drain thoroughly.
Step 2: Mash the Potatoes
Return the drained potatoes to the pot and mash until smooth. The texture should be soft without large lumps.
Step 3: Combine the Ingredients
Add the chopped sauerkraut, grated cheese if using, chives or parsley, onion powder, and garlic powder to the potatoes. Mix well and season with salt and pepper. Let the mixture cool slightly so it is easier to handle.
Step 4: Form the Potato Balls
Once cooled, roll the mixture into balls about 1½ inches wide. If the mixture feels sticky, dust your hands lightly with flour.
Step 5: Set Up Dredging Stations
Prepare three shallow dishes. Place flour in the first, beaten eggs in the second, and breadcrumbs in the third.
Step 6: Dredge the Balls
Roll each ball in flour, dip into the eggs allowing excess to drip off, then coat thoroughly with breadcrumbs, pressing gently so they adhere.
Step 7: Heat the Oil
Heat 2 to 3 inches of vegetable oil in a heavy pot to 350°F. The oil should shimmer but not smoke.
Step 8: Fry Until Golden
Carefully fry a few balls at a time for 3 to 5 minutes, turning occasionally. They should become golden brown and crisp on the outside.
Step 9: Drain and Serve
Remove the potato balls with a slotted spoon and place on paper towels to drain excess oil. Serve hot.
Why You’ll Love This Recipe
Crisp exterior with a tender center
Balanced flavor from potatoes and sauerkraut
Traditional preparation using simple ingredients
Ideal as a side or appetizer
Easy to prepare in advance
Mistakes to Avoid & Solutions
Not draining the sauerkraut well
Extra moisture can make the mixture loose.
Solution: Squeeze the sauerkraut thoroughly before chopping.
Overcrowding the fryer
Too many balls lower the oil temperature.
Solution: Fry in small batches to maintain crispness.
Oil temperature too low
Balls may absorb excess oil.
Solution: Keep oil steady at 350°F.
Handling while too hot
The balls can break apart.
Solution: Let them rest briefly after frying before serving.
Serving and Pairing Suggestions
Serve with whole grain mustard
Pair with roasted meats or sausages
Add to a holiday platter
Serve family style for gatherings
Storage and Reheating Tips
Store leftovers in the refrigerator up to 3 days
Reheat in the oven at 375°F for 10 minutes
Avoid microwaving to keep the coating crisp
FAQs
1. Can these be made ahead of time?
Yes, shape and bread them in advance, then refrigerate until ready to fry.
2. Can they be baked instead of fried?
They can be baked at 400°F until golden, though the texture will be less crisp.
3. What potatoes work best?
Russet potatoes provide the best texture.
4. Is cheese necessary?
Cheese is optional and can be omitted without affecting structure.
5. Can I freeze them?
Freeze after shaping and breading, then fry from frozen.
Tips & Tricks
Chill the formed balls briefly to help them hold shape
Use panko breadcrumbs for extra crunch
Taste the mixture before shaping to adjust seasoning
Recipe Variations
Cheese Free Version: Skip the cheese and add extra herbs for flavor.
Spicy Style: Add ¼ teaspoon cayenne pepper to the potato mixture.
Baked Option: Brush with oil and bake at 400°F until golden.
Herb Forward: Add fresh dill or thyme for a brighter taste.
Mini Bites: Roll smaller balls for appetizer portions.
Final Thoughts
Incredible German Sauerkraut And Potato Balls bring a sense of care and tradition into the kitchen, especially when made slowly and shared generously. Preparing them invites conversation, small helping hands, and moments that feel unhurried. The combination of crisp coating and tender center often draws everyone back for one more bite.
As the platter empties and the kitchen quiets, Incredible German Sauerkraut And Potato Balls tend to linger in memory. Recipes like this often find their place in family routines, returning again when familiar flavors and togetherness feel most welcome.
Incredible German Sauerkraut And Potato Balls
Ingredients
- 2 lbs russet potatoes peeled and quartered
- 1 cup sauerkraut well drained and chopped
- ½ cup all purpose flour
- 2 large eggs beaten
- 1½ cups breadcrumbs
- ½ cup grated Gruyere or Swiss cheese optional
- 2 tablespoons chopped fresh chives or parsley
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions
- Boil the potatoes in salted water for 15 to 20 minutes until fork tender, then drain well.
- Mash the potatoes until smooth with no large lumps remaining.
- Mix in sauerkraut, cheese if using, herbs, onion powder, garlic powder, salt, and pepper, then let cool slightly.
- Roll the mixture into balls about 1½ inches wide, lightly flouring hands if sticky.
- Set up three bowls with flour, beaten eggs, and breadcrumbs.
- Coat each ball in flour, dip in egg, then roll in breadcrumbs until fully covered.
- Heat vegetable oil to 350°F in a deep pot.
- Fry the balls in batches for 3 to 5 minutes until golden and crisp.
- Drain on paper towels and serve hot.
