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

1. Sauté onion in margarine. Blend flour and water together. Add to onion. Add sauerkraut. Mix well. Cook over low heat until thickened and mixture comes to a boil. Cool thoroughly in refrigerator. Shape into balls.
    
2. Dredge #1: 1/4 cup flour
    
3. Egg Dip: 1 egg 1/4 cup milk Combine egg and milk and mix well.
    
4. Dredge #2: Fine bread crumbs
    
5. Roll kraut balls in Dredge #1, then Egg Dip, then in Dredge #2. At this point you can refrigerate or freeze until ready to deep fry. Drop in hot oil and fry until golden brown. Makes about 50 small balls.
    
6. Note: Small balls make good nibblers. Larger balls are good served with pork or brats