Sauerkraut Balls

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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.

3/4 cup finely chopped ham

1/4 cup finely chopped onion

1 teaspoon minced parsley

1 tablespoon butter

1/3 cup flour

1/2 teaspoon 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.

            Makes about 24

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