German Sauerkraut Balls with Mustard Dipping Sauce

Crispy, golden-brown sauerkraut balls filled with a tangy and creamy center. Served with a zesty mustard dipping sauce, these are the perfect savory appetizer for any occasion.

Prep Time

20 minutes

Total Time

30 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.83/serving

Season:

☀️ Summer

Meal Type:

Snack•Bread•Appetiser

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

16ozSauerkraut(Drained and squeezed dry)

£1.50

8ozCream Cheese(Softened)

£2.80

0.5cupAll-Purpose Flour(Plus extra for dredging)

£0.10

1Egg(Beaten)

£0.30

1cupBread Crumbs(Plain or Panko)

£0.40

0.5teaspoonOnion Powder

£0.05

0.5teaspoonGarlic Powder

£0.05

0.3teaspoonBlack Pepper(Freshly ground)

£0.03

3cupsVegetable Oil(For deep frying)

£1.50

0.3cupDijon Mustard(For dipping sauce)

£0.25

1tablespoonHoney(For dipping sauce)

£0.20

2tablespoonsMayonnaise(For dipping sauce (optional))

£0.15

Total Cost

£7.33

£1.83 per serving

Instructions

1.
In a large bowl, combine the drained sauerkraut, softened cream cheese, flour, onion powder, garlic powder, and black pepper. Mix well until all ingredients are thoroughly combined.
2.
Shape the mixture into small, even-sized balls, about 1 inch in diameter. You should get about 20-24 balls.
3.
Prepare three shallow dishes: one with flour, one with the beaten egg, and one with bread crumbs.
4.
Roll each sauerkraut ball in the flour, then dip it in the egg, and finally coat it thoroughly with the bread crumbs. Ensure the balls are completely covered.
5.
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
6.
Carefully add the breaded sauerkraut balls to the hot oil in batches, being careful not to overcrowd the fryer/pot.
7.
Fry for 2-3 minutes per batch, or until the balls are golden brown and crispy on all sides. Use a slotted spoon to remove the balls from the oil and place them on a paper towel-lined plate to drain.
8.
While the sauerkraut balls are frying, prepare the mustard dipping sauce. In a small bowl, whisk together the Dijon mustard, honey, and mayonnaise (if using) until smooth and well combined.
9.
Serve the hot sauerkraut balls immediately with the mustard dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (220g)

750 kcal / 3138 kJ

Carbs

57g

22% of RDA

Fat

50g

71% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

12 g

13% of RDA

Sodium

1300 mg

57% of RDA

Saturated Fat

24 g

120% of RDA

Chef's Tips

Make sure the sauerkraut is thoroughly drained and squeezed dry to prevent the balls from being too soggy.

You can chill the formed sauerkraut balls in the refrigerator for at least 30 minutes before breading to help them hold their shape better.

If you don't have a deep fryer, you can use a large pot and a thermometer to monitor the oil temperature.

For a spicier kick, add a pinch of cayenne pepper to the sauerkraut mixture or to the bread crumbs.

Leftover sauerkraut balls can be reheated in the oven or air fryer to restore their crispness.

Cooking Equipment

Large Bowl

Deep Fryer or Large Pot

Slotted Spoon

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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