German Sauerkraut Balls with Mustard Dipping Sauce

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.

Shape the mixture into small, even-sized balls, about 1 inch in diameter. You should get about 20-24 balls.

Prepare three shallow dishes: one with flour, one with the beaten egg, and one with bread crumbs.

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.

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).

Carefully add the breaded sauerkraut balls to the hot oil in batches, being careful not to overcrowd the fryer/pot.

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.

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.

Serve the hot sauerkraut balls immediately with the mustard dipping sauce.