German Sauerkraut Balls are crispy little croquettes stuffed with sauerkraut, potatoes and cheese. Great appetizer!
I made my first version of these about ten years ago and they have always been a favorite. This one is lightly updated with a little bit of cheese that I like even better.
These are perfect dipped in honey mustard or Thousand Island dressing.
Chilling the potatoes overnight helps get a firmer texture. I also found out that the NIH did a study which showed cooked refrigerated and reheated potatoes have a lower glycemic index than freshly baked ones. Who knew? But being diabetic, I am always looking for ways to help that part out.
German Sauerkraut Balls
- 2 medium baking potatoes, baked, then chilled overnight
- 1 cup sauerkraut, squeezed very dry
- 1/2 teaspoon garlic
- 1/2 cup Parmesan cheese
- salt and pepper to taste
- 1/2 teaspoon smoked paprika
- 1 small egg, lightly beaten
- dry bread crumbs (about 1 cup)
- cooking oil
- honey mustard or thousand island dressing (optional)
- Pulse peeled potatoes, sauerkraut, garlic, Parmesan, salt and pepper, paprika and egg in a food processor a few times until it comes together and isn’t lumpy.
- Take mix by tablespoonfuls and roll it lightly in your palm, then roll it around in the breadcrumbs.
- Fry in shallow hot oil on all sides, turning gently until golden, then drain.
- Serve with honey mustard or thousand island dressing as a dipping sauce if you like.
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