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Shocking 16 German Sauerkraut & Potato Balls

German Sauerkraut & Potato Balls
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Make these crispy German Sauerkraut and Potato Balls for a tangy, savory appetizer. Richard and Eleanor share this bite-size snack inspired by their travels, capturing the comfort of traditional German flavors.

Ingredients

Scale
  • 2 cups mashed potatoes, cooled
  • 1 cup sauerkraut, drained and finely chopped
  • 1/2 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1/4 cup grated onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • Vegetable oil, for frying

Instructions

  1. Combine the cooled mashed potatoes, chopped sauerkraut, flour, beaten egg, grated onion, salt, pepper, and nutmeg in a bowl. Mix until just combined.
  2. Shape the mixture into small balls, about 1 inch in diameter. You should get about 16-20 balls.
  3. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C).
  4. Carefully drop the potato balls into the hot oil, working in batches to avoid overcrowding the pot.
  5. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy on the outside.
  6. Remove the balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  7. Serve your German Sauerkraut & Potato Balls hot, perhaps with a side of mustard for dipping.

Notes

  • Make sure the mashed potatoes are completely cool; warm potatoes will make the balls fall apart during frying.
  • Squeeze as much liquid as possible from the sauerkraut after chopping it.
  • If you wish to bake these instead of frying, spray them lightly with oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway through, until golden.

Nutrition

Find it online: https://delishdiarist.com/german-sauerkraut-potato-balls-recipe/