German Sauerkraut & Potato Balls are crispy, golden bites filled with creamy mashed potatoes and tangy sauerkraut. Deep-fried to perfection, these savory balls offer a delightful contrast between crunchy exteriors and soft, flavorful centers. Inspired by traditional German flavors, they make an excellent appetizer, snack, or unique side dish.
Why You’ll Love This Recipe
- Crispy Outside, Creamy Inside – Perfect texture contrast.
- Classic German Flavors – Tangy sauerkraut with hearty potatoes.
- Great Party Appetizer – Bite-sized and crowd-pleasing.
- Vegetarian-Friendly – Hearty without meat.
- Make-Ahead Option – Prep in advance and fry when ready.
- Customizable – Add cheese or herbs for extra flavor.
Ingredients You’ll Need
- 2 lbs russet potatoes, peeled and quartered – Fluffy base for the mixture.
- 1 cup sauerkraut, well-drained and chopped – Tangy, flavorful filling.
- 1/2 cup all-purpose flour – For dredging.
- 2 large eggs, beaten – Helps coating adhere.
- 1½ cups breadcrumbs (Panko recommended) – Extra crispy coating.
- 1/2 cup grated Gruyere or Swiss cheese (optional) – Adds richness.
- 2 tablespoons chopped fresh chives or parsley – Fresh herbal notes.
- 1 teaspoon onion powder – Savory depth.
- 1/2 teaspoon garlic powder – Enhances flavor.
- Salt and black pepper, to taste – Balances seasoning.
- Vegetable oil, for deep frying – For golden crispiness.
Step-by-Step Instructions
Boil the Potatoes
Place peeled and quartered potatoes in a large pot. Cover with cold salted water and bring to a boil. Cook for 15–20 minutes, until fork-tender.
Mash Until Smooth
Drain potatoes thoroughly and return them to the pot. Mash until completely smooth with no lumps.
Mix in Flavorings
Add chopped sauerkraut, grated cheese (if using), chives or parsley, onion powder, and garlic powder. Mix well and season with salt and pepper.
Form the Balls
Allow the mixture to cool slightly. Once manageable, roll into 1½-inch balls.
Prepare Dredging Stations
Set up three shallow bowls: flour in one, beaten eggs in the second, and breadcrumbs in the third.
Coat the Balls
Roll each ball in flour, dip in beaten egg, then coat thoroughly in breadcrumbs, pressing gently so they adhere.
Heat the Oil
In a heavy-bottomed pot or deep fryer, heat 2–3 inches of vegetable oil to 350°F (175°C).
Fry Until Golden
Carefully fry a few balls at a time, avoiding overcrowding. Cook for 3–5 minutes, turning occasionally, until golden brown and crispy.
Drain and Serve
Remove with a slotted spoon and drain on paper towels. Serve hot, optionally with mustard dip.
Recipe Notes & Tips
- Drain Sauerkraut Well – Prevents watery mixture.
- Cool Mixture Before Rolling – Helps balls hold their shape.
- Maintain Oil Temperature – 350°F ensures crisp texture.
- Fry in Batches – Avoid overcrowding the pot.
- Prep Ahead – Refrigerate formed balls up to 24 hours before frying.
Nutritional Information
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 20–25 balls
Serving Size: 3 balls
Calories: 250 per serving
Per Serving:
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Perfect Pairings
- Whole-grain mustard dip
- Garlic aioli
- Cucumber salad
- Bratwurst or grilled sausages
- German beer or sparkling water
Ideal Occasions
- Oktoberfest celebrations
- Holiday appetizers
- Game day snacks
- Potluck gatherings
- Family dinners
Storage & Serving Tips
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer for best crispness.
- Freeze unfried balls for up to 1 month.
- Thaw overnight in refrigerator before frying.
Creative Variations to Try
- Cheese-Stuffed Center – Add a cube of cheese inside each ball.
- Spicy Kick – Mix in red pepper flakes.
- Herb Boost – Add fresh dill for extra German flair.
- Baked Version – Brush with oil and bake at 400°F until golden.
- Vegan Option – Replace eggs with plant-based binder and skip cheese.
Troubleshooting Common Issues
- Balls falling apart – Ensure mixture is cool and well mashed.
- Greasy texture – Oil temperature too low.
- Too soft inside – Fry slightly longer or chill before frying.
- Uneven browning – Turn gently while frying.
Why This Recipe Works
Russet potatoes provide a fluffy, cohesive base that binds well with tangy sauerkraut. The three-step dredging process ensures a crisp, golden crust that seals in moisture. Frying at the correct temperature creates a crunchy exterior while maintaining a soft, flavorful interior—making each bite perfectly balanced.
Final Thoughts
German Sauerkraut & Potato Balls are a fun and flavorful way to enjoy traditional ingredients in a crispy, snackable form. Whether served as an appetizer or side dish, these golden bites bring comforting European flavors to your table with irresistible texture and taste.
