Potato balls with sauerkraut
Votes: 7
Time: 1 hour 50 min.
Complexity: easily
Quantity: 48 pcs.
Complexity: easily
Quantity: 48 pcs.
Potato balls with sauerkraut - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pound peeled, diced, and boiled Idaho potatoes until tender
- 2 tbsp. sauerkraut
- 1 cup finely diced Bavarian ham
- 2 egg yolks
- 3/4 cup whole grain mustard
- 2 tablespoons chopped green onions
- 2 cups of wheat flour
- 2 eggs beaten with 2 tbsp. milk
- 3 tbsp small breadcrumbs
- Oil for frying
- 1.5 cups sour cream
- 1 tbsp finely chopped fresh parsley leaves
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Cooking the dish according to the recipe:
- Press the potatoes through a potato masher into a large bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup mustard, and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment-lined baking sheet. Freeze the baking sheet for 30 minutes.
- Heat oil for deep-frying. Season the flour, egg mixture, and breadcrumbs with salt and pepper. Dredge each ball thoroughly in flour. Dip each ball in the egg mixture and let any excess drip off.
Finally, coat each ball in breadcrumbs. Working in batches, fry the balls until golden brown, about 2-3 minutes. Transfer to a paper towel to absorb excess oil. Season with salt. - In a small bowl, combine the remaining 1/2 cup mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with mustard dipping sauce. Sprinkle with parsley.
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