Sauerkraut Carrot Balls Recipe

Name: Sauerkraut Carrot Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sauerkraut, chopped and drained; 1 cup shredded carrot; 3 tablespoons spicy mustard; 2 tablespoons Worcestershire sauce; 2 tablespoons ground cumin; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh basil; 1 tablespoon ground turmeric; 1 pinch ground cayenne pepper; 1 teaspoon garam masala; 1 teaspoon ground black pepper; 1/2 teaspoon salt; 6 tablespoons all-purpose flour, or as needed; 1 tablespoon vegetable oil; 1 onion, finely chopped; 6 cloves garlic, minced; 1/2 cup water, or as needed; oil for frying; 2 cups bread crumbs

Servings: persons

2 cups sauerkraut, chopped and drained
1 cup shredded carrot
3 tablespoons spicy mustard
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon ground turmeric
1 pinch ground cayenne pepper
1 teaspoon garam masala
1 teaspoon ground black pepper
1/2 teaspoon salt
6 tablespoons all-purpose flour, or as needed
1 tablespoon vegetable oil
1 onion, finely chopped
6 cloves garlic, minced
1/2 cup water, or as needed
oil for frying
2 cups bread crumbs

1
Combine sauerkraut, carrot, mustard, Worcestershire sauce, cumin, parsley, basil, turmeric, cayenne, garam masala, black pepper, and salt in a large bowl; mix until thoroughly combined. Add 6 tablespoons flour and mix well to combine.
2
Heat vegetable oil in a large pot over medium heat. Add onion and garlic; cook and stir until slightly softened, about 5 minutes. Add sauerkraut mixture and 1/2 cup water; cook and stir until the mixture thickens, adding more water if needed, 5 to 8 minutes. If the sauerkraut mixture is not thick enough or not thickening, add more flour.
3
Spread sauerkraut mixture evenly in a casserole dish and set aside to cool, about 1 hour.
4
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place bread crumbs in a shallow bowl.
5
Use a 1-inch cookie scoop or your hands to form the cooled sauerkraut mixture into 1-inch balls. Roll them in bread crumbs and place in the hot oil. Fry in batches until golden brown, 2 to 3 minutes. Drain on paper towels.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups sauerkraut, chopped and drained, 1 cup shredded carrot, 3 tablespoons spicy mustard, 2 tablespoons Worcestershire sauce, and more.

Yes, Sauerkraut Carrot Balls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauerkraut Carrot Balls

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