Name: German Sauerkraut & Potato Balls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: German
Ingredients: 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; Vegetable oil for deep frying

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Introduction

Discover the delicious combination of tangy sauerkraut and creamy potatoes in these crispy German Sauerkraut & Potato Balls. Perfect as a snack or appetizer, they offer a satisfying crunch and a burst of flavor in every bite.

The image shows a pile of round, golden brown fried balls on a white plate, set on a white marbled surface. Each ball has a crispy, textured outer crust with a deep golden color. One of the balls is broken open at the top center, revealing a soft, fluffy inside that is pale yellow with small bits of herbs or finely chopped green onions. The balls are garnished with small chopped green herbs scattered over the top and around the plate. The lighting highlights the crispy texture and contrast between the crunchy outside and tender inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Vegetable oil for deep frying

Instructions

Step 1: 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.
Step 2: Drain the potatoes thoroughly. Return them to the pot and mash them until smooth.
Step 3: Add the well-drained and chopped sauerkraut, grated cheese (if using), chives or parsley, onion powder, and garlic powder to the mashed potatoes. Mix well to combine. Season with salt and pepper to taste.
Step 4: Let the potato mixture cool slightly. Once cool enough to handle, roll the mixture into 1.5-inch balls.
Step 5: Prepare three shallow dishes. Place the flour in the first, the beaten eggs in the second, and the breadcrumbs in the third.
Step 6: Roll each potato ball first in flour, then dip in the beaten egg, allowing excess to drip off, and finally coat thoroughly in breadcrumbs, pressing gently to adhere.
Step 7: Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
Step 8: Carefully place a few potato balls into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
Step 9: Remove the fried balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot, optionally with a side of mustard dip.

Tips & Variations

Ensure the sauerkraut is very well-drained to prevent the potato mixture from becoming watery.
For best results, make sure the potato mixture is cool before forming the balls; this helps them hold their shape.
Do not overcrowd the frying pot, as this can lower the oil temperature and result in greasy balls. Fry in batches if necessary.
You can prepare the potato balls ahead of time and refrigerate them for up to 24 hours before frying.
Use Panko breadcrumbs for an extra crispy texture.
Substitute chives or parsley with fresh dill for a different flavor twist.

Storage

Store any leftover potato balls in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 375°F (190°C) for 10-15 minutes to maintain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

The image shows a white plate with six golden brown fried balls stacked together. The balls have a crispy, textured outer layer with small green herb bits sprinkled on the surface. One ball is broken open, revealing a soft, fluffy inside with visible small pieces of herbs mixed in, showing a creamy light yellow color. The plate is placed on a white marbled surface with small scattered herbs around the balls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the potato balls instead of frying?

Yes, baking is a healthier alternative. Place the coated balls on a baking sheet lined with parchment paper, spray lightly with oil, and bake at 400°F (200°C) for 20-25 minutes, turning halfway through, until golden and crispy.

What can I serve with German Sauerkraut & Potato Balls?

These potato balls pair well with mustard sauce, sour cream, or a simple garlic aioli. They also make a great side dish with sausages or a fresh green salad.