Sauerkraut Balls

These addicting bites are the perfect component of any Oktoberfest celebration. With a crispy exterior and a warm, creamy center, they are sure to be a hit with all of your guests!

Sauerkraut Balls

½ lb mashed potatoes

1 cup Sauerkraut, drained well

1 egg yolk

2 Tbsp whole grain mustard

1 Tbsp green onion, minced

Salt and pepper to taste

1 cup flour

1 tsp seasoned salt like Lawrys

1 egg

1 Tbsp milk

1.5 cup bread crumbs

Oil for frying

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.

SERVINGS: Makes 16 balls

ALLERGENS: Milk, Egg, Wheat

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