Mary Beths Sauerkraut Balls Food

MARY BETH'S SAUERKRAUT BALLS

Steps:

• Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of 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. Place in the freezer and freeze for 30 minutes.
• Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt.
• In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.

SAUERKRAUT BALLS

Steps:

• Combine sauerkraut, ham, red peppers and 3 Tbsp. bread crumbs in large bowl.
• Mix cream cheese, mustard, garlic and black pepper in separate bowl until blended. Add to sauerkraut mixture; mix well.
• Refrigerate 1 hour.
• Cover rimmed baking sheet with parchment. Place flour in shallow dish. Beat egg and water in separate shallow dish until blended; place remaining bread crumbs in third shallow dish.
• Shape sauerkraut mixture into 1-inch balls, using about 1 Tbsp. sauerkraut mixture for each ball. Roll, 1 at a time, in flour mixture, then egg, then bread crumbs, turning to evenly coat each ball with each ingredient. Place on prepared baking sheet.
• Heat oil to 365ºF. Fry sauerkraut balls, in batches, 8 to 10 min. or until golden brown, turning frequently to evenly brown all sides. Remove from hot oil with slotted spoon; drain on paper towels.

HEY HEY SAUERKRAUT BALLS

Steps:

• In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces; drain fat.
• Drain sauerkrat, pressing out as much liquid as possible.
• In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper.
• Cover and chill several hours or overnight.
• Put flour in a shallow container.
• In another shallow container, beat eggs and water until combined.
• Put bread crumbs in a third container.
• Using about 2 tablespoons for each, shape sauerkraut mixture into balls Roll balls in flour, then in egg mixture, then in bread crumbs.
• Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown.
• Remove from fat with a slotted spoon; drain on paper towels.
• Transfer to a baking sheet with sides; keep warm in a 275 degree oven Makes 24 to 30 balls.