By The Krautfather Appetizers
September 26, 2012
1 medium onion, chopped
1/4 cup butter or stick margarine
1/2 cup water
1/4 cup flour
1 bag. (1 lb.) sauerkraut, drained well, chopped
1Sauté onion in margarine.
2Blend flour and water together.
3Add to onion.
6Cook over low heat until thickened and mixture comes to a boil.
7Cool thoroughly in refrigerator.
8Shape into balls.
9Dredge #1: 1/4 cup flour
10Egg Dip: 1 egg 1/4 cup milk Combine egg and milk and mix well.
11Dredge #2: Fine bread crumbs
12Roll kraut balls in Dredge #1, then Egg Dip, then in Dredge #2.
13At this point you can refrigerate or freeze until ready to deep fry.
14Drop in hot oil and fry until golden brown.
15Makes about 50 small balls.
16Note: Small balls make good nibblers.
17Larger balls are good served with pork or brats.
June 22, 2017
Perfect kraut balls without meat. Double Thumbs up!!
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