German Sauerkraut And Potato Balls
Who said they didn't like sauerkraut? c'mere! I got something for ya'! (i'll make you a believer yet!) the dipping sauce i used in the pic is honey mustard, but you could use whatever you like.
Steps
Place potatoes in a medium sized saucepan and cover with water.
Salt lightly.
Bring to a boil over medium heat and cook until fork-tender.
Drain.
Place potatoes in a large bowl and mash.
Then allow to cool for 5-10 minutes.
Stir onions , drained sauerkraut , egg , salt , pepper , caraway , flour , and breadcrumbs into potatoes , forming a thick mixture.
Pour some flour in a small bowl.
Do likewise to some bread crumbs.
Beat 2 eggs in a small bowl also , set aside.
Heat deep fryer or oil to a temperature of 350 degrees.
Take heaping tablespoonfuls of the potato mixture and roll in flour.
Then coat with egg , then roll in bread crumbs.
Do the same with several others.
Fry balls in small batches for 2-4 minutes or until golden brown.
Drain on paper toweling , and serve hot.
Makes 25 extra-large balls , or enough to serve about 6 people.
Ingredients
potatoes, onion, sauerkraut, egg, salt, black pepper, caraway seed, all-purpose flour, breadcrumbs, flour