Kraut Balls

This recipe presents a tempting and tangy delight known as Kraut Balls. While the exact origins of sauerkraut balls are associated with Akron, Ohio, this version offers a tasty twist on the traditional recipe. These deep-fried, creamy balls provide a satisfying indulgence. The choice of sauerkraut flavor is flexible, as almost any variety works well. Serve these delectable treats as a hot hors d’oeuvre or a decadent side dish, accompanied by a mustard sauce for dipping.

Yield: 16 balls

INGREDIENTS:

• 1 cup chopped ham
• 1 tablespoon butter
• 1 small onion, finely diced
• 1 cup unbleached all-purpose flour
• Pinch of dry mustard or ½ teaspoon prepared mustard
• 1 cup milk
• 2 cups sauerkraut, drained and finely chopped
• 1–2 tablespoons minced parsley
• ½ cup potato flour
• Enough coconut oil to deep-fry

INSTRUCTIONS:

1. Place the chopped ham in a food processor and pulse until it reaches a finely chopped consistency.
2. In a skillet, melt the butter and add the diced onion and chopped ham. Sauté until the onion becomes translucent and lightly browned.
3. Stir in the flour, dry mustard (or prepared mustard), and milk. Keep stirring until the mixture thickens into a fluffy paste. Ensure the flour and milk are thoroughly cooked.
4. Remove the skillet from the heat and allow the mixture to cool. Mix in the sauerkraut and minced parsley.
5. Once the mixture has cooled enough to handle, roll it into walnut-sized balls. The mixture will be sticky, so roll the balls in a dish of potato flour to give them a light coating. This step provides a crisp texture and imparts a hint of French-fry flavor to the balls, eliminating the need for rolling them in beaten egg and breadcrumbs.
6. Prepare the mustard sauce by combining the Dijon mustard and sour cream in a separate bowl.
7. Heat coconut oil in a deep-fryer or saucepan. Carefully drop the balls into the hot oil and fry until they turn golden brown, which should take around 5 minutes.
8. Serve the Kraut Balls hot with the mustard dipping sauce on the side.

TIPS:

• Select high-quality ham and sauerkraut for the best flavor. Look for a ham that is well-seasoned and flavorful, and ensure the sauerkraut is well-drained and finely chopped.
• While the recipe provides a delicious base, feel free to add your own twist by incorporating additional seasonings or ingredients. You can experiment with spices like paprika, cayenne pepper, or dried herbs to enhance the flavor profile. Consider adding grated cheese or diced pickles for extra texture and tanginess.
• Cooling the mixture before shaping the balls is essential as it helps the mixture firm up, making it easier to handle and roll. If the mixture is too warm, it may become too sticky to shape into balls. If needed, refrigerate the mixture for a short period to achieve the desired consistency.
• Once the Kraut Balls are fried to a golden brown, remove them from the oil and place them on a paper towel-lined plate. This will help absorb any excess oil and keep the balls crispy.
• If you have any leftover Kraut Balls, store them in an airtight container in the refrigerator. To reheat, place them in a preheated oven or air fryer to maintain their crispiness.