Sauerkraut Balls

PREP TIME 15 mins
COOK TIME 35 mins
SERVINGS 16
  • POSTED Sep 27th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

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

INSTRUCTIONS

1
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.
2
Form the balls using the small scoop (approximately 2 Tbsp). Place on a parchment-lined sheet pan and chill for at least 30 minutes.
3
Set up a breading station by seasoning the flour with seasoned salt in a shallow bowl.
4
In a separate bowl, whisk the eggs with milk.
5
In a shallow bowl or plate, fill with the bread crumbs.
6
Roll each cold ball into the flour, then the egg wash, and roll in the breadcrumbs.
7
Fry until golden brown and delicious, about 2 -3 minutes. Serve with sauce if desired.

Reviews

Average Rating:

Write a Review

© 2022 Dorothy Lane Market | Terms and Conditions