Whether you’re participating in the classic festival or politely sitting out, you need a great, hearty snack that feels autumnal and yet internationally charming! German Oktoberfest Balls fit that bill! Each crispy sphere contains a zesty and fluffy potato filling with lots of sour and enticing sauerkraut mixed right in! They’re golden-brown and delightful for dipping! Raise a glass to German Oktoberfest Balls and dive in!
Ingredients
- 3 medium potatoes
- water, to taste
- 1 cup sauerkraut
- 1 egg
- 1 1/4 cups breadcrumbs, divided
- 2 tablespoons parsley, chopped, plus more, whole leaves, optional, to taste, for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- oil, to taste
- dipping sauce, optional, to taste, of your choice, for serving
Directions
Step 1 –Line a baking tray with parchment paper.
Step 2 –In a large pot, add the potatoes.
Step 3 –Add enough of the water to cover the potatoes by 1 inch.
Step 4 –Place the pot over high heat and bring the water to a boil.
Step 5 –Reduce the heat to medium and simmer the potatoes until they are easily pierced through with a knife, about 15-20 minutes. Prepare an ice bath.
Step 6 –Drain the potatoes and immerse them in the ice bath.
Step 7 –Peel the potatoes once cool enough to handle.
Step 8 –Squeeze as much liquid from the sauerkraut as possible.
Step 9 –Into a large bowl add the potatoes, the sauerkraut, the egg, 1/4 cup of the breadcrumbs, 2 tablespoons of the parsley, the salt, the pepper, and the paprika and mash with a fork until thoroughly mixed and the potatoes are mostly mashed.
Step 10 –Spread the remaining breadcrumbs on a plate.
Step 11 –Form the potato mixture into golf-ball-sized spheres, about 1/8 cup of the mixture per ball.
Step 12 –Roll the potato spheres in the breadcrumbs until they are fully-coated.
Step 13 –Place the potato balls on the prepared tray and refrigerate until firm, about 30 minutes.
Step 14 –In a skillet over medium-high heat, heat about 3/4-inch of the oil to 350 degrees F.
Step 15 –Add the potato balls in batches to the hot oil and cook until golden-brown, about 2-3 minutes per side.
Step 16 –Transfer the cooked balls to a paper-towel-lined plate to drain.
Step 17 –Repeat the frying process with the remaining balls.
Step 18 –Serve hot with the dipping sauce, garnished with the extra parsley
