German Sauerkraut Potato Balls
- MAKES
- 20 balls
- COOK TIME
- 30 Min
In every region of Germany, folks love to sit down to homemade potato dumplings and sauerkraut, which is why we came up with this recipe that combines these two traditional German favorites. Our German Sauerkraut Potato Balls are full of comforting German-style flavors!
What You'll Need
- 4 potatoes, peeled and diced
- 1 (14-ounce) can sauerkraut, drained and squeezed dry
- 1/2 cup finely chopped onion
- 3 eggs, divided
- 1 cup all-purpose flour, divided
- 1 1/3 cup plain breadcrumbs, divided
- 1/2 teaspoon caraway seeds
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 cup vegetable oil
What to Do
- Place potatoes in a medium saucepan; cover with water. Bring to a boil over high heat and cook 15 to 20 minutes, or until tender; drain well and place in a large bowl.
- Mash potatoes until smooth; let cool 5 minutes. Add sauerkraut, onion, 1 egg, 1/2 cup flour, 1/3 cup breadcrumbs, the caraway seeds, salt, and pepper; mix well.
- In 3 separate shallow dishes, place remaining eggs, flour, and breadcrumbs.
- Form potato mixture into into 20 balls. Roll potato balls in flour, egg, and breadcrumbs, coating evenly on all sides.
- In a large pot over medium heat, heat oil until hot but not smoking. Fry potato balls in batches 2 to 4 minutes per side, or until golden brown. Drain on a paper towel-lined platter. Serve immediately.
Notes
Check out our Sauerkraut Beer Brats -- they're delicious!