Crunchy deep-fried crust, soft pillowy mashed potatoes, and tangy sauerkraut, all rolled together into scrumptious sauerkraut balls!
I promise these will be the best sauerkraut balls you've ever sunk your teeth into! This is the perfect appetizer for your next party or game day celebration!
What are they?
German sauerkraut balls are a delicious mixture of sauerkraut, potatoes, and caraway seeds that are breaded and then deep-fried until golden brown and delicious. This easy recipe makes great finger food for any gathering.
Ingredients and Substitutions
- Potatoes - You need to use baking potatoes, such as Russet potatoes for this recipe. Yukon gold and red potatoes will be a poor substitute.
- Canned sauerkraut - I love homemade sauerkraut, but the softer texture of canned or jarred sauerkraut is best for this recipe.
- Large Egg
- Caraway seed - This seed is associated with the strong flavor of Rye bread, I would not omit it because it brings a lot of flavor.
- All purpose flour - Flour will be needed as a binder for the balls and for the coating.
- Dry bread crumbs - These are used in the sauerkraut mixture and in the batter.
How to make them
To start this deep-fried sauerkraut balls recipe you will need to peel and boil your potatoes until tender in a large pot of salted water. Once tender, drain them from the water and mash them in a large mixing bowl.
The mashed potatoes will be really hot right now, so it is recommended to let them cool briefly so they are easier to handle. While cooling, the sauerkraut, egg, salt, pepper, caraway seeds, flour, and breadcrumbs can be added to the potatoes. Combine this egg mixture with a fork.
Tip: It is important to squeeze the sauerkraut to expel the liquid. Too much liquid will make the balls soggy and fall apart.
Once combined, form the sauerkraut and potato mixture into bite-sized balls by rolling the mixture between your hands. I recommend 1-2 tablespoons of mixture for each ball or use a cookie scoop for consistent sizing. Aim for roughly 1-inch balls.
Set up a dredging station containing a shallow bowl of flour, a separate bowl of beaten eggs, and a small bowl of breadcrumbs. Dredge the balls in flour, then eggs, and finally the breadcrumbs, shaking off the excess after each dredge.
Add a couple of inches of oil (ensuring there is enough oil to cover the sauerkraut balls) to a frying pan and heat oil to 350 degrees (or use a deep fryer). Personally, I like to use my cast iron chicken fryer for this. Anything with tall sides will work.
Place the battered sauerkraut balls in the hot oil in a single layer and fry for 4 minutes, or until golden brown. Remove from the oil and let drain on paper towels or on a wire rack. Work in batches as necessary.
Tip: These delicious sauerkraut balls can be kept warm prior to serving by placing them in a 200 degree oven.
Can sauerkraut balls be baked?
Deep frying this fun appetizer is the best way to make it, but they can be prepared as baked sauerkraut balls as well. I would recommend lightly brushing the exterior of the balls with olive oil to assist with some browning and crisping of the crust. Then these can be placed on a baking sheet and placed in a 375 degree oven for 20 minutes.
What to serve with Sauerkraut balls
- Dressing - These crispy and fluffy sauerkraut balls are the perfect appetizer to serve with Russian Dressing or Thousand Island dressing.
- Mustard - Dijon mustard or stone ground mustard would work as well as a dipping sauce too. If you are craving a dipping sauce that is a little sweeter, you could use honey mustard as well.
- Big Mac Sauce would also be amazing with these deep-fried morsels!
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Sauerkraut Balls
Equipment
- Large skillet
Ingredients
- 4 medium Russet potatoes (peeled and diced)
- 15 ounce canned sauerkraut (drained and squeezed dry)
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon caraway seeds
- ½ cup all-purpose flour
- ⅓ cup breadcrumbs
Batter
- 3 eggs beaten
- ½ cup flour
- 1 cup breadcrumbs
Frying
- Cooking Oil for frying
Dipping
Instructions
- Boil the potatoes in lightly salted water until tender and then remove them from the water and mash them in a bowl.
- Let potatoes cool slightly so they are easier to handle.
- Combine sauerkraut, seasonings, egg, flour, and breadcrumbs with the potatoes in a large bowl.
- Shape sauerkraut mixture into bite-sized balls by rolling them between the palms of your hands. You are aiming for small balls around one inch in size.
- Coat the balls with batter by dredging each ball in flour, then beaten egg, and finally breadcrumbs, shaking off the excess after each dredge.
- Add a couple inches of oil to a large skillet and heat to 350 degrees.
- Fry for about 4 minutes or until golden brown, working in batches if needed.
- Remove from the hot oil with a slotted spoon and let excess oil drain on paper towels before serving.
- Serve with Russian dressing for dipping.
Notes
Nutritional Information
This recipe was originally published on FoxValleyFoodie.com May 30, 2015.
Mitch
These are fantastic. We make our own 'kraut and I was looking for a new way to incorporate it.
The crunch and tang of the 'kraut with the creaminess of the potato. Just great.
Nancy
Can you prep this recipe in advance or serve room temp? Trying to see if it's viable to make for a party.
Fox Valley Foodie
You would want to fry them shortly before serving. Room temperature deep fried food is never very appetizing. As far as advanced prep, I would also recommend breading them shortly before frying so the breading doesn't get soggy. It may be possible to make them in advance and then freeze them until you are ready to fry them, but I haven't tested the time/temp for that.
Jenn
I made these tonight, - the caraway seed, that's just because I didn't have any, but these are so yummy I kept hearing sauerkraut balls today, online then on TV I had the stuff in the fridge already so why not give it a try! Thank You and will be making them again!
Andrea H.
Just made these for my husbands birthday meal. He isn't a fan of sauerkraut but wanted to try these and he LOVED them.
Very tasty. We did discuss maybe making again but adding corned beef and swiss to make into a Reuban ball.
No matter what- will be making again and already passing on to others.
Fox Valley Foodie
They would taste AWESOME as fried Reuben balls!
Angela McKinney
I really like sauerkraut and these sound yummy! Glad you shared at #HomeMattersParty
Oana @AdoreFoods
I cannot wait to try these amazingly looking sauerkraut balls! Pinned to make them later
Lorelai @ Life With Lorelai
YUM'd! This looks delicious. Please come share your blog posts over at the Home Matters Linky Party! We'd love to have you for a visit. The Door is OPEN. http://lifewithlorelai.com/2015/05/28/home-matters-linky-party-39/ 🙂
~Lorelai
Life With Lorelai
Fox Valley Foodie
Thanks! I absolutely will!
Christine
These sound so yummy and unique (to me at least. I'm giving you full credit.) I want to make my own sauerkraut! Off to read that post.
Fox Valley Foodie
I really do highly recommend making your own sauerkraut. As a foodie, I find it to be a very rewarding experience to get a deeper appreciate for old school food preparation methods!
Nancy | Plus Ate Six
You had me at sauerkraut. And then deep fried just sealed the deal 🙂 So I followed you on Pinterest.
Fox Valley Foodie
Thanks for the follow, favor returned!
Brian Jones
I really have to try these, the Hungarians have a glorious 'pickled' cabbage dish called csalamádé which would be perfect for this, thank you 🙂
Fox Valley Foodie
Sounds intriguing. I had to google csalamádé and it looks like something I would really enjoy. I may have to put that on my to-do list!