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German Sauerkraut & Potato Balls Recipe

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This recipe for German Sauerkraut & Potato Balls is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium potatoes, peeled and diced
1 small onion, minced
1 can sauerkraut, drained and squeezed dry
1 egg
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1/4 teaspoon caraway seed
1/2 cup all-purpose flour
1/3 cup breadcrumbs
additional egg
additional flour
additional breadcrumbs
Directions:
Directions:
Boil potatoes until 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.

Take heaping tablespoonfuls of the potato mixture and roll in flour. Then coat with egg, then roll in bread crumbs.

Deep fry potato balls in oil preheated to 350 degrees until golden brown, about 2-4 minutes. Drain on paper towels; serve hot.

 

 

 

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