These sauerkraut balls are crunchy on the outside and packed with flavor on the inside! They combine sauerkraut, cheese, and spices for a tasty little snack or appetizer.
When I make these, I can’t resist popping a few straight out of the fryer—so delicious! Perfect for parties, or just a fun treat for yourself. Who can say no to cheesy goodness? 😋
Key Ingredients & Substitutions
Sauerkraut: The star of the show! Make sure to drain it well to avoid soggy balls. If you prefer a milder flavor, you can use fresh cabbage, finely chopped and sautéed until tender.
Cheddar Cheese: Sharp cheddar adds great flavor. If you’re looking for a creamier texture, try mozzarella or even pepper jack for a spicy kick.
Flour: All-purpose flour is perfect for binding the ingredients. You can swap it for gluten-free flour if you want to keep this dish gluten-free.
Onion and Garlic: Fresh onions and garlic enhance the flavor. You can use onion powder and garlic powder as substitutes to save time, or even sautéed green onions for a milder taste.
Breadcrumbs: For extra crunch, use panko breadcrumbs instead of standard ones. If you’re avoiding carbs, crushed pork rinds make a great keto-friendly option!
How Can I Ensure My Sauerkraut Balls Stay Together During Cooking?
To keep your balls from falling apart, a few tips can help! Be sure to mix the ingredients well, creating a thick dough. Press the mixture firmly when shaping into balls. For added stickiness, you could use more eggs, and if the mix feels too wet, just add a bit more flour.
- Form the balls tightly to hold their shape.
- Double coating (egg, then breadcrumbs) gives a better crust, which helps keep them intact while frying.
- Don’t overcrowd the oil during frying; this keeps the temperature consistent and allows for even cooking.
With these steps, your sauerkraut balls should come out crispy and perfect every time!
How to Make Scrumptious Sauerkraut Balls
Ingredients You’ll Need:
For the Filling:
- 2 cups sauerkraut, drained and finely chopped
- 2 cups shredded sharp cheddar cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 tablespoon fresh parsley, finely chopped (optional)
For the Coating:
- 1 cup all-purpose flour
- 1 cup dry breadcrumbs (for coating)
- 1/2 cup milk
- 2 large eggs
For Frying:
- Vegetable oil, for deep frying
Time Needed:
This recipe takes about 20 minutes to prepare and 15 minutes to fry. Take a bit of time to get everything mixed up and shaped, and then you’ll have a delicious treat ready to serve in about 35 minutes!
Step-by-Step Instructions:
1. Mixing the Filling:
Start by gathering a large mixing bowl and adding the drained and finely chopped sauerkraut. Toss in the shredded cheddar cheese, chopped onion, minced garlic, dry mustard powder, salt, black pepper, paprika, and parsley (if using). Mix everything together until it’s well combined and evenly distributed.
2. Preparing the Wet Ingredients:
In a separate small bowl, whisk together the eggs and milk until they are smooth and well combined. This will be used to help bind the mixture together.
3. Combining the Mixtures:
Now, gradually pour the egg and milk mixture into the sauerkraut mixture. Stir thoroughly! You want to form a sticky dough that holds together well. If it feels too wet, that’s okay—just add a bit more flour to adjust the consistency.
4. Shaping the Balls:
With clean hands, take the mixture and roll it into golf ball-sized balls. Make sure to press tightly to help them hold their shape! Set them aside on a plate or tray.
5. Coating the Balls:
Next, roll each ball in the all-purpose flour to coat lightly. Then dip them into dry breadcrumbs, covering them evenly. If you want them extra crispy, you can double coat them by dipping back into the egg mixture and then into the breadcrumbs again.
6. Heating the Oil:
In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Make sure you have enough oil for the balls to be fully submerged when frying.
7. Frying the Balls:
Carefully drop the sauerkraut balls into the hot oil! Fry them in small batches to prevent overcrowding. Let them cook for about 3-5 minutes or until they turn golden brown and crispy all around.
8. Draining the Balls:
Use a slotted spoon to remove the fried balls and place them on a plate lined with paper towels to drain the excess oil.
9. Serving the Treats:
Serve your scrumptious sauerkraut balls hot as a delightful appetizer or snack. They go wonderfully with mustard or your favorite creamy dipping sauce!
Enjoy each crunchy, cheesy, and tangy bite! Happy cooking!
Can I Use Canned Sauerkraut Instead of Fresh?
Absolutely! Canned sauerkraut works well too. Just make sure to drain and rinse it thoroughly to remove excess salt and any extra moisture, which can make your mixture too wet.
How Do I Store Leftover Sauerkraut Balls?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again.
Can I Bake These Instead of Frying?
Yes! Baking is a healthier alternative. Preheat your oven to 400°F (200°C), place the balls on a lined baking sheet, and spray lightly with cooking oil. Bake for about 20-25 minutes, turning halfway through for even cooking.
What Can I Use as a Dipping Sauce?
These sauerkraut balls go great with many dipping sauces! Consider using a tangy mustard, ranch dressing, or a creamy horseradish sauce for a zesty kick. Enjoy experimenting!
