Best German Sauerkraut Potato Balls Recipes

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GERMAN SAUERKRAUT AND POTATO BALLS



German Sauerkraut and Potato Balls image

Who said they didn't like sauerkraut? C'mere! I got something for ya'! (I'll make you a believer yet!) The dipping sauce I used in the pic is honey mustard, but you could use whatever you like.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 28m

Yield 25 large balls

Number Of Ingredients 12

4 medium potatoes, peeled and diced
1 small onion, minced
1 (14 1/2 ounce) can sauerkraut, drained and squeezed dry
1 egg
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1/4 teaspoon caraway seed
1/2 cup all-purpose flour
1/3 cup breadcrumbs
additional egg
additional flour
additional breadcrumbs

Steps:

  • Place potatoes in a medium sized saucepan and cover with water; salt lightly.
  • Bring to a boil over medium heat and cook until fork-tender; drain.
  • Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
  • Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
  • Pour some flour in a small bowl; do likewise to some bread crumbs.
  • Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
  • Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
  • Take heaping tablespoonfuls of the potato mixture and roll in flour.
  • Then coat with egg, then roll in bread crumbs.
  • Do the same with several others.
  • Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
  • Drain on paper toweling, and serve hot.
  • Makes 25 extra-large balls, or enough to serve about 6 people.

GERMAN SAUERKRAUT AND POTATO BALLS



German Sauerkraut and Potato Balls image

Who said they didn't like sauerkraut? C'mere! I got something for ya'! (I'll make you a believer yet!) The dipping sauce I used in the pic is honey mustard, but you could use whatever you like.

Provided by @MakeItYours

Number Of Ingredients 12

4 medium potatoes, peeled and diced
1 small onion, minced
1 (14 1/2 ounce) can sauerkraut, drained and squeezed dry
1 egg
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1/4 teaspoon caraway seed
1/2 cup all-purpose flour
1/3 cup breadcrumbs
additional egg
additional flour
additional breadcrumbs

Steps:

  • Place potatoes in a medium sized saucepan and cover with water; salt lightly.
  • Bring to a boil over medium heat and cook until fork-tender; drain.
  • Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
  • Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
  • Pour some flour in a small bowl; do likewise to some bread crumbs.
  • Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
  • Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
  • Take heaping tablespoonfuls of the potato mixture and roll in flour.
  • Then coat with egg, then roll in bread crumbs.
  • Do the same with several others.
  • Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
  • Drain on paper toweling, and serve hot.
  • Makes 25 extra-large balls, or enough to serve about 6 people.

GERMAN SAUERKRAUT POTATO BALLS



German Sauerkraut Potato Balls image

In every region of Germany, folks love to sit down to homemade potato dumplings and sauerkraut, which is why we came up with this recipe that combines these two traditional German favorites. Our German Sauerkraut Potato Balls are full of comforting German-style flavors!

Provided by @MakeItYours

Number Of Ingredients 10

4 potatoes, peeled and diced
1 (14-ounce) can sauerkraut, drained and squeezed dry
1/2 cup finely chopped onion
3 eggs, divided
1 cup all-purpose flour, divided
1 1/3 cups plain breadcrumbs, divided
1/2 teaspoon caraway seeds
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 1/2 cups vegetable oil

Steps:

  • Place potatoes in a medium saucepan; cover with water. Bring to a boil over high heat and cook 15 to 20 minutes, or until tender; drain well and place in a large bowl.
  • Mash potatoes until smooth; let cool 5 minutes. Add sauerkraut, onion, 1 egg, 1/2 cup flour, 1/3 cup breadcrumbs, the caraway seeds, salt, and pepper; mix well.
  • In 3 separate shallow dishes, place remaining eggs, flour, and breadcrumbs.
  • Form potato mixture into into 20 balls. Roll potato balls in flour, egg, and breadcrumbs, coating evenly on all sides.
  • In a large pot over medium heat, heat oil until hot but not smoking. Fry potato balls in batches 2 to 4 minutes per side, or until golden brown. Drain on a paper towel-lined platter. Serve immediately.

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