GERMAN SAUERKRAUT AND POTATO BALLS
4 medium potatoes, peeled and diced
1 small onion, minced
1 (14 1/2 ounce) can sauerkraut, drained and squeezed dry
1⁄2 teaspoon salt (to taste)
1⁄4 teaspoon black pepper (to taste)
1⁄4 teaspoon caraway seed
1⁄2 cup all-purpose flour
1⁄3 cup breadcrumbs
Place potatoes in a medium sized saucepan and cover with water; salt lightly.
Bring to a boil over medium heat and cook until fork-tender; drain.
Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
Pour some flour in a small bowl; do likewise to some bread crumbs.
Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
Take heaping tablespoonfuls of the potato mixture and roll in flour …
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