These balls are a great way to get rid of left over sauerkraut and they are simply delicious! Serve warm.

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Recipe Summary

prep:
25 mins
cook:
17 mins
additional:
1 hr
total:
1 hr 42 mins
Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

125 calories; protein 2.5g; carbohydrates 14g; fat 6.7g; sodium 314.2mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2017
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 (which I've never even heard of), also adjusted the cumin down at the suggestion of the other reviewer, and reduced the mustard by 1 T since it was a little too mustard-y for me otherwise. Instead of deep frying I made little patties and fried them in a frying pan. But my favorite way to enjoy this recipe is to simply use the filling as a spread on crackers or just eat plain. (Saves tons of calories and great when you're craving something salty.) I did take the submitter's suggestion and put the sauerkraut in the food processor, which gives it a great texture. And it's even better the next day! Thank you, Emma, for sharing this recipe! Read More
(2)

Most helpful critical review

Rating: 2 stars
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. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/16/2017
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 (which I've never even heard of), also adjusted the cumin down at the suggestion of the other reviewer, and reduced the mustard by 1 T since it was a little too mustard-y for me otherwise. Instead of deep frying I made little patties and fried them in a frying pan. But my favorite way to enjoy this recipe is to simply use the filling as a spread on crackers or just eat plain. (Saves tons of calories and great when you're craving something salty.) I did take the submitter's suggestion and put the sauerkraut in the food processor, which gives it a great texture. And it's even better the next day! Thank you, Emma, for sharing this recipe! Read More
(2)
Rating: 4 stars
02/22/2016
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 cooling process up I stuck my mixture in the refrigerator for 30 minutes and they balled up just fine. Read More
(1)
Rating: 2 stars
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. Read More
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