Sauerkraut Balls
Submitted by hank
Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.
YIELD
75 servingsPREP
30 minCOOK
45 minREADY
255 minThese sauerkraut balls are pure Akron, Ohio bar food at its rowdiest, the kind of crispy fried bite that disappears off the tray before you’ve made it back from the kitchen. Salty ham, savory corned beef, and tangy sauerkraut get bound up in a thick butter roux that holds everything together when you fry them.
The long chill is what separates a good batch from a busted one. Three hours minimum in the fridge firms the paste so you can scoop and shape clean balls without the filling sliding around in the breading.
A proper double coating, egg-milk wash then breadcrumbs, gives you that shattering golden shell. Serve hot with grainy mustard or a horseradish dip alongside pickles and cold beer.
Pro Tips
- Drain the kraut hard, squeeze it in a clean towel until barely moist. Wet kraut waters down the roux and the balls will fall apart in the oil.
- Hold the oil at 375°F (190°C). Cooler and they go greasy, hotter and the bread crumbs scorch before the centers warm through.
- Fry in small batches of 6 to 8 so the oil temperature doesn’t crash.
- Make the filling a day ahead, it actually rolls easier the longer it chills.
Variations
- Swap the corned beef for spicy kielbasa or smoked sausage for a Polish-leaning twist.
- Add a teaspoon of caraway seed to the filling for that classic Reuben-sandwich flavor.
- Stir in a tablespoon of grainy mustard with the broth for extra tang.
Ingredients
Directions
In a large skillet, cook onion in the butter over mod-low heat, stirring, until softened.
Stir in ham, corned beef, and garlic.
Cook the mixture, stirring, for 1 minute.
Stir in 6 tablespoon flour and cook mixture over moderate heat, stirring, for 3 minutes.
Stir in kraut, parsley, and broth and cook for 3 minutes or until it is thickened and paste-like.
Spread mixture on a platter and chill for at least 3 hours.
In a bowl, whisk together the egg, milk, and 2½ cups flour.
Shape the kraut mixture by level teaspoons into balls, dip them into the egg mixture and roll them in the bread crumbs.
In a kettle, heat 2 inches of oil to 375℉ (190℃) F on a thermometer.
Fry the balls in batches for 2 to 3 minutes or until golden brown.
Transfer to paper towels to drain.
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