German Sauerkraut and Potato Balls
medium potatoes, peeled and diced
1 small onion, minced
1 (14.50 ounces) can sauerkraut, drained and squeezed dry
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1/4 teaspoon caraway seeds
1/2 cup all-purpose flour
1/3 cup breadcrumbs
Place potatoes in a medium sized saucepan and cover with water; salt lightly.
Bring to a boil over medium heat and cook until fork-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.
Pour some flour in a small bowl; do likewise to some bread
Beat 2 eggs in a small bowl also, set aside (Add more egg
later if necessary).
Heat deep fryer or oil (several inches deep in a frying
skillet) to a temperature of 350 degrees.
Take heaping tablespoonfuls of the potato mixture and roll in
flour. Then coat with egg, then roll in bread crumbs. Do the same with several
Fry balls (which should be the size of large meatballs) in
small batches for 2-4 minutes or until golden brown. Drain on paper toweling,
and serve hot.
Makes 25 extra-large balls, or enough to serve about 6