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My review
Sauerkraut Carrot Balls
16
Emma Beckers
"These balls are a great way to get rid of left over sauerkraut and they are simply delicious! Serve warm."
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Ingredients
1 h 42 m servings 125Original recipe yields 18 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine sauerkraut, carrot, mustard, Worcestershire sauce, cumin, parsley, basil, turmeric, cayenne, garam masala, black pepper, and salt in a large bowl; mix until thoroughly combined. Add 6 tablespoons flour and mix well to combine.
- Heat vegetable oil in a large pot over medium heat. Add onion and garlic; cook and stir until slightly softened, about 5 minutes. Add sauerkraut mixture and 1/2 cup water; cook and stir until the mixture thickens, adding more water if needed, 5 to 8 minutes. If the sauerkraut mixture is not thick enough or not thickening, add more flour.
- Spread sauerkraut mixture evenly in a casserole dish and set aside to cool, about 1 hour.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place bread crumbs in a shallow bowl.
- Use a 1-inch cookie scoop or your hands to form the cooled sauerkraut mixture into 1-inch balls. Roll them in bread crumbs and place in the hot oil. Fry in batches until golden brown, 2 to 3 minutes. Drain on paper towels.
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Footnotes
- Cook's Notes:
- If the sauerkraut is not well chopped, run the entire sauerkraut mixture through a food processor using the slicing blade to make it finer, so it will hold together better.
- Substitute 1 1/2 tablespoons dry mustard for the spicy mustard if desired. Use vegetable stock instead of the water if preferred. Use avocado oil instead of vegetable oil for a healthier frying option if desired.
- If you don't have bread crumbs, grind any type of multi-grain or tortilla chips in a food processor into fine crumbs.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
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1/16/2017
I've made this recipe 3 times, have taken GREAT liberties with it and it is still delicious! I didn't have several of the spices on hand so I left out the basil, turmeric and garam masala (whic...
2/22/2016
These were a bit time consuming but really good. I am a huge fan of cumin but thought there was a little too much in these. I suggest using half the amount the recipe calls for. To speed the coo...
10/20/2019
Not great. The balls did not hold together well. But more importantly, they tasted like cumin only. Try 2 teaspoons, not 2 tablespoons. This must be a misprint.