The Weight Watcher Sauerkraut Balls are a delicious meal. Furthermore, the balls of sauerkraut are Famous in German beer halls, these crunchy, tiny nuggets will add some Bavarian flavor to your gathering. Moreover, there is a great point of weakness in this flavorful recipe. The items are free from gluten, and it is a healthy recipe.
Ingredients:
- Breadcrumbs: 1.25 cup.
- Paprika: 1/2 tsp.
- Oil: 1 tsp.
- Paprika: 1/2 tsp.
- Potatoes: 3.
- Sauerkraut: 1 cup.
- Parsley: 2 tbsp.
Instructions:
- Place the saucepan of potatoes on the stove over high heat and cover with cold water.
- Bring to a boil, then lower the heat to medium and simmer for approximately fifteen to twenty minutes, depending on the size, till a knife can easily penetrate it.
- After draining, submerge in ice water. After the skins are safe to handle, remove them.
- Extract as much liquid as possible from the sauerkraut and combine it with the potatoes, egg, one-fourth of the bread crumbs, parsley, and spices in a big dish.
- Using a fork, mash them while the potatoes are almost mashed and everything is well mixed.
- Move the leftover cup of breadcrumbs onto a dish. Roll the potato-sauerkraut mixture into spheres the size of golf balls; each ball should have approximately a quarter of a cup of mixture.
- While they are complete, roll them in the breadcrumbs.
- After placing the balls on a dish covered with a paper towel, keep cool them for a minimum of half an hour.
- Heat a pan with ¾ inch of cooking oil over high heat to about 350 °F. Place the ball in heated oil and fry for 2 to 3 minutes on each side or until golden brown.
- Drain and place on a platter covered with paper towels. Warm-up and pair it with your preferred dipping sauce.
Notes:
- Add warmed and crumbled sausage or sliced ham for a delicious twist.
- Moreover, for a more fluffy texture, use soft potatoes.
- For consistent cooking, fry in batches rather than packing the skillet too full.
- To make sure you adjust the spices, fry one ball at a time.
Storage information:
The sauerkraut balls may be in the freezer for up to three days if they are icy and placed in an airtight container.
Nutritional facts:
Cholesterol: 47 mg.
Calories: 313 kcal.
Carbohydrates: 54 g.
Trans fat: 1 g.
Carbohydrates: 54 g.
Fat: 7 g.
Fiber: 6 g.