Deep Fried Sauerkraut Ball
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 potatoes (peeled and diced)
- 14 1/2 ounce can sauerkraut (drained and squeezed dry)
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper to taste
- 1/4 teaspoon caraway seed
- 1/2 cup all-purpose flour
- 1/3 cup breadcrumbs
- 3 additional eggs
- 1/2 cup additional flour
- 1 cup additional breadcrumbs
Boil the potatoes in lightly salted water until soft and then remove them from the water and mash them in a bowl.
Let potatoes cool slightly.
Add sauerkraut, seasonings, egg, flour, and breadcrumbs and combine.
Form into bite-sized balls.
Add oil to skillet a couple inches deep and heat to 350 degrees.
Coat each ball in flour, then egg, and finally breadcrumbs, shaking off the excess after each dredge.
Fry for about 4 minutes or until golden brown, working in batches if needed.
Remove from fryer and let excess oil drain on paper towels before serving.
Serve with Thousand Island dressing for dipping.
Calories: 54kcal | Carbohydrates: 9g | Protein: 2g | Cholesterol: 20mg | Sodium: 186mg | Potassium: 24mg | Vitamin A: 30IU | Calcium: 11mg | Iron: 0.7mg