Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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


Recipe Summary

17 mins
1 hr
1 hr 42 mins
25 mins
3 dozen


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


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.

  • 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