Sauerkraut Balls
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
finely chopped |
|
| 3 | tablespoons |
butter, unsalted
|
|
| 1 | cup |
ham
cooked, finely chopped |
*
|
| 1 | cup |
corned beef
finely chopped |
*
|
| ½ | cloves |
garlic
minced, mashed to a paste |
|
| 6 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
sauerkraut
drained, finely chopped |
|
| 1 | tablespoon |
parsley leaves
fresh, finely chopped |
|
| ½ | cup |
beef stock
|
|
| 1 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 4 | cups |
bread crumbs
fine |
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
finely chopped |
|
| 45 | ml |
butter, unsalted
|
|
| 237 | ml |
ham
cooked, finely chopped |
*
|
| 237 | ml |
corned beef
finely chopped |
*
|
| 0.5 | cloves |
garlic
minced, mashed to a paste |
|
| 9E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
sauerkraut
drained, finely chopped |
|
| 15 | ml |
parsley leaves
fresh, finely chopped |
|
| 118 | ml |
beef stock
|
|
| 1 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 591 | ml |
all-purpose flour
|
|
| 946 | ml |
bread crumbs
fine |
|
| 1 | x |
vegetable oil
for frying |
*
|
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.
