German Sauerkraut & Potato Balls Recipe

Introduction

These German Sauerkraut & Potato Balls offer a delightful combination of creamy mashed potatoes and tangy sauerkraut wrapped in a crispy golden coating. Perfect as a snack or appetizer, they bring a comforting taste of traditional German flavors to your table.

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

1. 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.
2. Step 2: Drain the potatoes thoroughly. Return them to the pot and mash until smooth.
3. 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 black pepper to taste.
4. Step 4: Let the potato mixture cool slightly. Once cool enough to handle, roll the mixture into 1.5-inch balls.
5. Step 5: Prepare three shallow dishes: place the flour in the first, the beaten eggs in the second, and the breadcrumbs in the third.
6. 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.
7. Step 7: Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
8. 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.
9. 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

• For extra flavor, try adding a pinch of smoked paprika or caraway seeds to the potato mixture.
• If you prefer a milder tang, rinse the sauerkraut before chopping to reduce acidity.
• Substitute the Gruyere with sharp cheddar or mozzarella for a different cheese twist.
• Use gluten-free flour and breadcrumbs to make this recipe suitable for gluten-sensitive diets.
• For a baked version, place the coated balls on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, turning halfway through.

Storage

Store any leftover sauerkraut and potato balls in an airtight container in the refrigerator for up to 3 days. Reheat by baking them in a preheated oven at 350°F (175°C) for 10-15 minutes or until crispy again. Avoid microwaving as it may soften the coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these in advance and freeze them?

Yes, you can freeze the uncooked balls after coating them in breadcrumbs by placing them on a baking sheet to freeze individually. Once frozen, transfer to a freezer-safe container and store for up to 1 month. Fry them straight from frozen, adding a minute or two to the cooking time.

What can I serve with these sauerkraut and potato balls?

They pair wonderfully with mustard dips, sour cream, or a simple garlic aioli. You can also serve them alongside a fresh green salad or roasted vegetables for a more substantial meal.

German Sauerkraut & Potato Balls Recipe

Print Recipe

★★★★★

4.9 from 82 reviews

These German Sauerkraut & Potato Balls are crispy, golden bites filled with tangy sauerkraut and creamy mashed potatoes, enhanced with Gruyere cheese and fresh herbs. Perfect as a snack or appetizer, they’re deep-fried to perfection for an irresistible crunch and packed with savory flavors.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 15 minutes frying plus 20 minutes boiling
• Total Time: 55 minutes
• Yield: About 20–24 balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: German

Ingredients

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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 (about 2-3 inches in a pot)

Instructions

1. 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 the potatoes are fork-tender, approximately 15-20 minutes.
2. Mash the potatoes: Drain the potatoes thoroughly and return them to the pot. Mash until smooth, creating a soft base for the mixture.
3. Combine ingredients: Stir in the well-drained, chopped sauerkraut, grated Gruyere cheese (if using), chopped chives or parsley, onion powder, and garlic powder into the mashed potatoes. Season the mixture with salt and black pepper according to your taste and mix well to combine all ingredients evenly.
4. Form the balls: Allow the potato mixture to cool slightly until it is comfortable to handle. Shape the mixture into balls approximately 1.5 inches in diameter by rolling them gently between your hands.
5. Set up dredging stations: Arrange three shallow dishes: place the flour in the first dish, the beaten eggs in the second, and the breadcrumbs in the third. These will be used to coat the balls before frying.
6. Dredge the balls: Roll each potato ball first in the flour to coat lightly, then dip it in the beaten eggs, allowing any excess to drip off. Finally, coat the balls thoroughly with breadcrumbs, pressing gently to ensure the coating adheres well.
7. Heat the oil: Pour vegetable oil into a large, heavy-bottomed pot or deep fryer until it reaches a depth of 2-3 inches. Heat the oil to 350°F (175°C), using a thermometer for accurate temperature control.
8. Fry the balls: Carefully add a few potato balls into the hot oil, making sure not to overcrowd the pot to maintain the oil temperature. Fry for 3-5 minutes, turning occasionally with a slotted spoon, until the balls turn golden brown and crispy on all sides.
9. Drain and serve: Use a slotted spoon to remove the fried potato balls and place them on a plate lined with paper towels to drain excess oil. Serve the sauerkraut and potato balls hot, optionally accompanied by a mustard dip for added flavor.

Notes

• For extra crispiness, use Panko breadcrumbs when coating the potato balls.
• Make sure the sauerkraut is well-drained to prevent the potato mixture from becoming too wet.
• Use a thermometer to maintain oil temperature during frying for best results and to avoid soggy balls.
• If you prefer, Gruyere cheese can be omitted for a dairy-free version.
• These potato balls are best enjoyed fresh but can be reheated in an oven for retained crispness.

Keywords: German sauerkraut potato balls, fried potato balls, crispy potato appetizer, sauerkraut snack, German appetizer