Sauerkraut Balls

Quick: What's the official food of Akron, Ohio? Popular in that part of the world but nowhere else, it's sauerkraut balls. About the size of ping-pong balls, they are a wonderful tangy-rich hors d'oeuvre customarily accompanied by horseradish-spiked cocktail sauce. They always should be served piping hot.

  • Prep Time: 10 minutes minutes
  • Yield: 24 Servings
  • 3/4 cup finely chopped ham
  • 1/4 cup finely chopped onion
  • 1 tsp minced parsley
  • 1 tbsp butter
  • 1/3 cup flour
  • 1/2 tsp dry mustard
  • 1/3 cup milk
  • 1 cup thoroughly drained cooked sauerkraut
  • Additional flour
  • 2 eggs, lightly beaten
  • Dry unflavored bread crumbs
  • Deep fat for frying
  • Mix ham, onion and parsley and sauté them in butter until the onion is soft. Stir in flour and mustard. Add milk, stirring constantly until thick. Add sauerkraut.
  • Pulverize the mixture in a food processor or food grinder. Cool.
  • Preheat fat in deep skillet or deep fryer to 360 degrees. Form the cooled mixture into spheres a little less than one-inch diameter. Roll each in flour, then dip it in eggs, then breadcrumbs. Fry in hot fat until the balls are well-browned, about 3 minutes.


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