A delightful twist on a classic German dish, these crispy sauerkraut and potato fritters are perfect for any occasion.
Peel and dice the potatoes, then place them in a saucepan and cover with water.
Cutting the potatoes into smaller pieces helps them cook faster.
Bring the water to a boil and cook the potatoes until fork-tender, about 15 minutes.
Test the potatoes with a fork; they should be soft but not falling apart.
Drain the potatoes and mash them in a mixing bowl until smooth. Let them cool for 10 minutes.
Cooling the potatoes slightly prevents the egg from cooking when mixed.
Finely chop the onion and mix it into the mashed potatoes along with the sauerkraut, egg, salt, pepper, caraway seeds, and flour.
Ensure the sauerkraut is well-drained to avoid excess moisture.
Shape the mixture into balls about the size of a golf ball.
Wet your hands slightly to prevent sticking while shaping the balls.
Set up a breading station with separate bowls for flour, beaten eggs, and breadcrumbs.
Using separate bowls keeps the breading process organized and clean.
Roll each ball in flour, then dip in beaten egg, and finally coat with breadcrumbs.
Press the breadcrumbs gently onto the balls to ensure they stick well.
Heat the oil in a deep fryer or deep skillet to 350°F (175°C).
Use a thermometer to maintain the oil temperature for even frying.
Fry the balls in batches until golden brown, about 3-4 minutes per batch.
Avoid overcrowding the fryer to maintain the oil temperature.
Remove the fritters with a slotted spoon and drain on paper towels.
Draining on paper towels helps remove excess oil for a crispier texture.
Serve the fritters hot with your favorite dipping sauce.
Garnish with fresh herbs for a touch of color and flavor.
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