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Sauerkraut & Potato Balls Recipe

Sauerkraut & Potato Balls Recipe
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★★★★★

5.3 from 26 reviews

Crispy on the outside and soft on the inside, these Sauerkraut & Potato Balls are a delightful snack or appetizer combining creamy mashed russet potatoes with tangy sauerkraut, fresh herbs, and optional Gruyere cheese. Perfectly seasoned and deep-fried until golden brown, they make a flavorful finger food that’s easy to prepare and sure to impress.

Ingredients

Scale

Potato Mixture

  • 2 lbs russet potatoes, peeled and quartered
  • 1 cup sauerkraut, well-drained and chopped
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups breadcrumbs (Panko recommended for extra crispiness)
  • 1/2 cup grated Gruyere or Swiss cheese (optional)
  • 2 tablespoons chopped fresh chives or parsley
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

For Frying

  • Vegetable oil for deep frying (enough to fill 2-3 inches in pot)

Instructions

  1. Boil the potatoes: Place the peeled and quartered potatoes in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
  2. Mash the potatoes: Drain the potatoes thoroughly. Return them to the pot and mash them until smooth and free of lumps.
  3. Combine ingredients: Add the well-drained chopped sauerkraut, grated cheese (if using), chopped chives or parsley, onion powder, and garlic powder to the mashed potatoes. Mix well until all ingredients are evenly combined. Season with salt and black pepper to taste.
  4. Form the balls: Allow the potato mixture to cool slightly so it becomes easier to handle. Once cool enough, roll the mixture into balls approximately 1.5 inches in diameter.
  5. Set up dredging stations: Prepare three shallow dishes: one with flour, the second with beaten eggs, and the third with breadcrumbs.
  6. Dredge the balls: Roll each potato ball first in flour, then dip into the beaten egg, allowing the excess egg to drip off. Finally, coat the ball thoroughly in breadcrumbs, pressing gently so the coating adheres well.
  7. Heat the oil: In a large heavy-bottomed pot or deep fryer, heat 2-3 inches of vegetable oil to 350°F (175°C). Use a thermometer for precise temperature control.
  8. Fry the balls: Carefully place a few potato balls at a time into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy.
  9. Drain and serve: Remove the fried balls using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot, optionally with mustard or your preferred dipping sauce.

Notes

  • Ensure the sauerkraut is very well-drained to avoid watery potato mixture.
  • Allow the potato mixture to cool before forming balls to help maintain their shape.
  • Avoid overcrowding the frying oil to maintain temperature and crispiness; fry in batches if needed.
  • You can prepare the potato balls ahead of time and refrigerate them for up to 24 hours before frying.

Nutrition

Keywords: sauerkraut potato balls, fried potato balls, crispy potato snacks, savory appetizers, Gruyere potato balls

Find it online: https://kitchenwithkai.com/sauerkraut-and-potato-balls-recipe/