Sauerkraut & Potato Balls Recipe

There’s something simply magical about the comforting blend of tender potatoes and tangy fermented sauerkraut coming together in crispy, golden bites. These Sauerkraut & Potato Balls are the perfect crowd-pleaser, delivering a delightful contrast of textures and bold flavors in every mouthful. Whether you’re serving them as an appetizer, snack, or a side dish, these balls bring a warm, homestyle charm that feels both nostalgic and excitingly new.

Ingredients You’ll Need

The beauty of this Sauerkraut & Potato Balls recipe lies in its simplicity. Each ingredient plays a special role, whether it’s adding creamy texture, a burst of savory zing, or a crisp outer crunch that makes every bite irresistible.

• Russet potatoes (2 lbs): The sturdy, starchy base that becomes perfectly fluffy when mashed, providing the ideal canvas for our flavors.
• Sauerkraut (1 cup): Well-drained and chopped to add that signature tangy brightness and a slight crunch that wakes up the palate.
• All-purpose flour (1/2 cup): Helps bind the mixture together, so the balls hold their shape during frying.
• Large eggs (2, beaten): Act as the binding agent and help the crumbs stick, leading to that satisfying golden crust.
• Breadcrumbs (1 1/2 cups): Panko breadcrumbs are recommended for an extra crispy exterior that contrasts the soft center beautifully.
• Gruyere or Swiss cheese (1/2 cup, optional): Adds a luscious, melty richness that complements the tangy sauerkraut.
• Fresh chives or parsley (2 tablespoons, chopped): Brings a fresh, herbal note that brightens the overall flavor.
• Onion powder (1 teaspoon): Provides a subtle savory depth without overpowering the other ingredients.
• Garlic powder (1/2 teaspoon): Adds warmth and a touch of aromatic complexity.
• Salt and black pepper (to taste): Essential to balance and enhance all the flavors.
• Vegetable oil for deep frying: Needed to achieve that irresistible crispy golden finish.

How to Make Sauerkraut & Potato Balls

Step 1: Boil and Mash Potatoes

Start by peeling and quartering your russet potatoes, then pop them in a large pot filled with cold salted water. Bringing them to a boil and cooking until fork-tender—about 15 to 20 minutes—ensures they’ll mash seamlessly. Once done, drain well and mash the potatoes until perfectly smooth and creamy, laying the essential foundation for your balls.

Step 2: Mix in Flavorful Ingredients

While the potatoes are still warm, add the well-drained sauerkraut along with any optional grated Gruyere or Swiss cheese for that extra depth. Stir in fresh chopped herbs like chives or parsley, and season with onion powder, garlic powder, salt, and pepper. This step transforms simple mashed potatoes into a vibrant, flavor-packed mixture ready for shaping.

Step 3: Form the Sauerkraut & Potato Balls

Allow the mixture to cool enough so your hands won’t get too sticky when shaping. Then, roll the mixture into about 1.5-inch balls—size matters here, as they should be bite-sized but substantial enough to hold together beautifully.

Step 4: Set Up and Dredge

Prepare three shallow bowls: one with flour, one with beaten eggs, and another with panko breadcrumbs. Each ball gets a thorough coat first in flour, then dipped in egg, and finally covered generously in breadcrumbs. This triple coating is the secret to achieving that invitingly crispy outside texture.

Step 5: Fry Until Golden Perfection

Heat vegetable oil to about 350°F in a heavy-bottomed pot or deep fryer. Carefully lower a few balls at a time, making sure not to overcrowd the pot, which helps maintain temperature and crispness. Fry for 3 to 5 minutes, turning occasionally, until each ball is an irresistible golden brown.

Step 6: Drain and Serve Immediately

Once fried, transfer the balls to a plate with paper towels to soak up any excess oil. Serve them while hot to enjoy the best combination of crispy exterior and melty, tangy interior that defines Sauerkraut & Potato Balls.

How to Serve Sauerkraut & Potato Balls

Garnishes

Brighten up your serving plate with fresh chopped herbs like parsley or chives sprinkled on top. A light drizzle of mustard or sour cream on the side enhances the tangy notes, making each bite pop with flavorful contrast.

Side Dishes

These potato balls pair beautifully with fresh, crunchy salads or steamed vegetables to balance the richness and crispiness. They also work wonderfully alongside classic comfort dishes like sausages or a warm bowl of soup for a hearty meal.

Creative Ways to Present

Try serving these Sauerkraut & Potato Balls on a wooden platter with an assortment of dipping sauces such as spicy mustard, creamy aioli, or sweet chili sauce. For a festive twist, stack them in a pyramid shape or thread them onto skewers for a portable party snack everyone will love.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Sauerkraut & Potato Balls, store them in an airtight container in the refrigerator for up to 24 hours. This keeps them fresh, so you can enjoy those crispy bites again the next day without any loss in flavor.

Freezing

You can freeze the formed, uncooked potato balls before frying. Arrange them on a baking sheet lined with parchment paper and freeze until firm, then transfer to a freezer-safe bag. When ready to enjoy, fry them straight from frozen—just add a minute or two to cooking time.

Reheating

For the crispiest result when reheating, pop the leftovers into a preheated oven at 375°F for about 10 minutes or until warmed through. Avoid microwaving to prevent sogginess and to preserve that signature crunch.

FAQs

Can I use sweet potatoes instead of russet potatoes?

Absolutely! Sweet potatoes can add a hint of natural sweetness and vibrant color, though the texture may be a bit softer. Just adjust cooking times accordingly and make sure the mixture isn’t too wet before forming the balls.

How important is it to drain the sauerkraut well?

Very important! Excess moisture from sauerkraut can make the mixture too wet and difficult to shape, or cause the balls to fall apart during frying. Press out as much liquid as possible before mixing.

Can I bake the Sauerkraut & Potato Balls instead of frying?

Yes, you can bake them for a lighter version. Place the coated balls on a parchment-lined baking sheet, spray with a little oil, and bake at 400°F for about 20-25 minutes, flipping halfway, until golden and crisp.

What cheese options work best?

Gruyere and Swiss are classics because they melt beautifully and have a mellow nuttiness, but feel free to experiment with sharp cheddar or mozzarella for different flavor profiles.

Are these suitable for vegetarians?

Yes, this recipe is vegetarian-friendly as long as you use vegetable oil for frying and skip any non-vegetarian additions. They make a fantastic meatless option packed with savory flavor.

Final Thoughts

There’s nothing quite like the warm, crispy, and tangy joy of Sauerkraut & Potato Balls to elevate any meal or gathering. They’re simple to make, endlessly satisfying, and sure to become a beloved favorite. I can’t wait for you to give this recipe a whirl—trust me, your taste buds will thank you!

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