German Potato Sauerkraut Balls recipe for holidays

[Guest guest]

Each year I make a large tray of these. You can serve with

a favorite hummus or horseradish style dip.

 

German Potato Sauerkraut balls

 

4 medium potatoes peeled and diced

1 small onion minced

1 (14.5 oz) can sauerkraut drained and squeezed

1 large egg

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon caraway seeds (optional)1/2 cup flour

1/2 cup flour

1/3 cup breadcrumbs

 

( additional egg, flour or breadcrumbs)

 

Boil potatoes until tender and drain.

Place potatoes in large bowl and mash. Then cool for

10 minutes.

Stir in onions, sauerkraut, egg, salt, pepper, caraway seeds,

flour and breadcrumbs. Mix well, this will form a thick paste.

Pour some flour in a bowl, place some breadcrumbs in another bowl

and in a third bowl beat two eggs.

Heat the wok or deep fryer with oil to 350 degrees.

Take tablespoons of potato mixture and form into balls, then

roll in flour, then in egg and then breadcrumbs.

Fry balls in batches for 2 to 4 minutes or until a golden brown color.

Drain on papper towels, place onm a tray and serve hot.

This will make 24 or maybe 30 balls.

~~~ Little tip: I use kitchen scissors and cut the sauerkraut so it is

in shorter strands. Works better.