German Sauerkraut & Potato Balls Recipe
These German Sauerkraut & Potato Balls are crispy on the outside and tender on the inside, combining creamy mashed potatoes with tangy sauerkraut and aromatic herbs. Deep-fried to golden perfection, they make an irresistible appetizer or snack with an optional cheesy twist for extra richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 20-24 potato balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
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
Instructions
- 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.
- Mash the potatoes: Drain the potatoes thoroughly. Return them to the pot and mash them until smooth.
- Combine ingredients: 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.
- Form the balls: Let the potato mixture cool slightly. Once cool enough to handle, roll the mixture into 1.5-inch balls.
- Set up dredging stations: Prepare three shallow dishes. Place the flour in the first, the beaten eggs in the second, and the breadcrumbs in the third.
- Dredge the balls: 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.
- Fry the balls: Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
- Cook until golden: 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.
- Drain and serve: 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.
Notes
- 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.
Keywords: German potato balls, sauerkraut recipe, deep fried potatoes, crispy potato balls, German appetizer, sauerkraut snacks
