German Sauerkraut and Potato Balls
Crispy, golden, and bursting with rustic German flavors, these German Sauerkraut and Potato Balls are a delicious fusion of creamy mashed potatoes and tangy sauerkraut, perfectly seasoned with nutmeg and sautéed onions. Encased in a crunchy breadcrumb coating, each bite offers a satisfying contrast of textures and a savory depth of flavor that's both comforting and unique. Ideal as an appetizer, snack, or side dish, these potato balls are deep-fried to perfection and can be elevated with a sprinkle of freshly chopped chives or paired with your favorite dipping sauce. With simple, wholesome ingredients and a straightforward preparation process, this dish brings a traditional German twist to your table, making it a crowd-pleaser for any occasion. Perfect for searchers looking for hearty German appetizers or sauerkraut potato recipes!
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Recipe Information
Ingredients
- 500 g Potatoes
- 250 g Sauerkraut
- 50 g All-purpose flour
- 100 g Breadcrumbs
- 2 large Eggs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg
- 1 small Onion
- 15 g Butter
- 500 ml Vegetable oil
- 10 g Chives (optional, for garnish)
Instructions
Peel the potatoes, cut them into chunks, and boil them in salted water for 15-20 minutes or until fork-tender.
While the potatoes cook, finely chop the onion and sauté it in butter over medium heat until soft and golden. Remove from heat and set aside.
Drain the sauerkraut well, squeezing out excess liquid, and roughly chop it into smaller pieces. Add the sautéed onion to the sauerkraut and set aside.
Drain the cooked potatoes and mash them until smooth. Let them cool slightly.
In a large bowl, combine the mashed potatoes, 50g of flour, the prepared sauerkraut mixture, salt, pepper, and nutmeg. Mix well until all ingredients are evenly incorporated.
Form the mixture into small balls, about the size of a golf ball. If the mixture is too sticky, lightly dust your hands with flour.
Prepare a breading station: beat the eggs in a shallow bowl, and place the breadcrumbs in another bowl.
Dip each potato ball into the beaten eggs, then roll it in breadcrumbs to coat evenly. Repeat for all the balls.
Heat the vegetable oil in a deep skillet or pot to 175°C (350°F). Fry the potato balls in batches, turning occasionally, until golden brown and crispy (about 3-5 minutes per batch).
Remove the fried balls with a slotted spoon and drain on a paper towel-lined plate.
Serve warm, garnished with chopped chives if desired, alongside your favorite dipping sauce or as-is.
Nutrition Facts
Calories |
5240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.9 g | 611% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 285.5 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 5892 mg | 256% | |
| Total Carbohydrate | 246.4 g | 90% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 23.2 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 306 mg | 24% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3508 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
