Home Ethnic Sauerkraut balls

Sauerkraut balls

Sauerkraut balls

I got this idea from a Facebook group moderated by my godmother. I love them, but my mother’s not so sure! They’re a bit fiddly, so don’t go too nuts making hundreds – save that effort for the pīragi!

Cook time 3 – 4 minutes per batch.

350g prepared Latvian-style sauerkraut
125g cream cheese
2 TB breadcrumbs
2 TB parsley
1 ts mustard

½ cup plain flour
¼ ts ground pepper

2 eggs
splash of milk

¾ cup commercial breadcrumbs

Deep fryer

1 – Combine warm or hot sauerkraut with cheese, breadcrumbs, parsley and mustard. Chill.

2 – Roll chilled mix into balls.

3 – Dip into flour mixture, then egg mixture, then breadcrumbs.

4 – Heat oil to highest temperature.

5 – Deep fry in batches for 3 – 4 minutes or until golden brown. Drain on paper towels.