GERMAN SAUERKRAUT POTATO BALLS

German Sauerkraut Potato Balls image

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.