Amazing German Sauerkraut & Potato Balls
These potato balls with sauerkraut offer a delightfully crispy exterior and a flavorful, tangy sauerkraut and mashed potato filling. They are a perfect appetizer or side dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 20-24 balls
- Category: Appetizer
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs Russet potatoes, peeled and quartered
- 1 cup sauerkraut, well-drained and finely chopped
- 1/2 cup shredded Gruyere cheese
- 1/4 cup all-purpose flour, plus more for coating
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain potatoes well and return them to the pot. Mash until smooth.
- Add sauerkraut, Gruyere cheese, flour, salt, and pepper to the mashed potatoes. Mix until well combined.
- Shape the mixture into 1-inch balls.
- Roll each ball in flour, then dip in the beaten eggs, and finally coat lightly with flour again.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 375°F (190°C).
- Carefully fry the potato balls in batches until golden brown and heated through, about 3-4 minutes.
- Remove with a slotted spoon and drain on paper towels.
Notes
- Ensure the sauerkraut is very well-drained to prevent the balls from becoming soggy.
- For an extra layer of flavor, you can add a pinch of nutmeg to the potato mixture.
- Serve with your favorite dipping sauce, such as sour cream or a spicy mustard.
Nutrition
- Serving Size: 3-4 balls
- Calories: Approx. 150-200
- Sugar: Low
- Sodium: Moderate
- Fat: Moderate
- Saturated Fat: Moderate
- Unsaturated Fat: Low
- Trans Fat: Minimal
- Carbohydrates: Moderate
- Fiber: Low
- Protein: Low
- Cholesterol: Low
Find it online: https://savoryskies.com/german-sauerkraut-potato-balls/
