Incredible German Sauerkraut And Potato Balls
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.
Calories:
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.