Sauerkraut Balls | Dorothy Lane Market

Sauerkraut Balls

PREP TIME 15 mins
COOK TIME 35 mins
Chef Carrie Walters
  • POSTED Sep 27th, 2021
  • BY Chef Carrie Walters


Sauerkraut Balls

  • ½ lb mashed potatoes
  • 1 cup sauerkraut, drained well
  • 1 egg yolk
  • 2 Tbsp whole grain mustard
  • 1 Tbsp green onion, minced
  • ¼ tsp salt and pepper, to taste
  • 1 cup flour
  • 1 tsp seasoned salt like Lawrys
  • 1 egg
  • 1 Tbsp milk
  • cups bread crumbs
  • 6 cups oil for frying, may need more or less depending on pot size

Sour Cream Mustard Sauce

  • ¾ cup sour cream
  • ¼ cup whole grain mustard
  • 1 Tbsp parsley, minced


Place the mashed potatoes in a mixing bowl. Add the sauerkraut, egg yolk, mustard, and chopped green onion. Mix well and season to taste with the salt and pepper.
Form the balls using the small scoop (approximately 2 Tbsp). Place on a parchment-lined sheet pan and chill for at least 30 minutes.
Set up a breading station by seasoning the flour with seasoned salt in a shallow bowl.
In a separate bowl, whisk the eggs with milk.
In a shallow bowl or plate, fill with the bread crumbs.
Roll each cold ball into the flour, then the egg wash, and roll in the breadcrumbs.
Fry until golden brown and delicious, about 2 -3 minutes. Serve with sauce if desired.


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