Crunchy deep fried crust, soft pillowy mashed potatoes, tangy sauerkraut, all rolled together in one scrumptious little ball, literally. These things are fairly quick and easy to prepare and great for anyone who is a novice at frying foods.
Servings: 8 servings
- 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
- 3 eggs beaten
- ½ cup flour
- 1 cup breadcrumbs
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.
Add sauerkraut, seasonings, egg, flour, and breadcrumbs with the potatoes and combine.
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 oil to skillet a couple inches deep 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.
Calories: 254kcal | Carbohydrates: 47g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 665mg | Potassium: 619mg | Fiber: 4g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 14mg | Calcium: 78mg | Iron: 4mg