Sauerkraut Carrot Balls

Sauerkraut Carrot Balls
  • 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.

05/09/2018
Sauerkraut Carrot Balls, recipe PT15M PT1H 5 455 calories

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