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Sauerkraut Balls by Cindy

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  • Sauerkraut Balls by Cindy

    Sauerkraut Balls

    1/2 onion
    3 T. unsalted butter
    1/2 C cooked ham
    1 C corned beef
    1/2 clove garlic
    3T. Flour
    1 C. sauerkraut
    ½ T. Fresh parsley
    ¼ C. beef broth
    1 egg
    1 C. milk
    1 1/4 C. flour
    2 C. Fine, dry bread crumbs
    Vegetable oil for frying

    In a large skillet, cook onion in the butter over mod-low heat, stirring, until softened. Stir in ham, corned beef, and garlic. Cook the mixture, stirring, for 1 minute. Stir in 6 Tbsp flour and cook mixture over moderate heat, stirring, for 3 minutes. Stir in kraut, parsley, and broth and cook for 3 minutes or until it is thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours. In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the kraut mixture by level teaspoons into balls. Dip them into the egg mixture and roll them in the bread crumbs. In a skillet, heat 2 inches of oil. Fry the balls in batches for 2-3 minutes or until golden brown. Transfer to paper towels to drain. Makes about 35 sauerkraut balls.
    Last edited by wishingstar; 07-01-2006, 10:46 PM.
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