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Ingredients1 h 42 m servings 125 cals
Original recipe yields 18 servings (3 dozen)
- 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.
- 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.
- Parchment can be used for easier cleanup/removal from the pan.
Per Serving: 125 calories; 6.7 g fat; 14 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 314 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...