Ingredients Jump to Instructions ↓

  1. 1 pound Idaho potatoes , peeled, diced and cooked until tender

  2. 2 cups sauerkraut

  3. 1 cup small diced Bavarian ham

  4. 2 egg yolks

  5. 3/4 cup whole grain mustard

  6. 2 tablespoons chopped green onions

  7. 2 cups all-purpose flour

  8. 2 egg, beaten with

  9. 2 tablespoons milk

  10. 3 cups fine dried bread crumbs

  11. Oil, for frying

  12. 1 1/2 cups sour cream

  13. 1 tablespoon finely chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut , ham, egg yolks, 1/4 cup of mustard and chopped green onions . Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes.

  2. Preheat the fryer. Season the flour, egg wash, and bread crumbs , with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash , letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt.

  3. In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream . Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.


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