Sauerkraut Carrot Balls recipe
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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 ½ teaspoon salt 6 tablespoons all-purpose flour, or as needed 1 tablespoon vegetable oil 1 onion, finely chopped 6 cloves garlic, minced ½ cup water, or as needed oil for frying 2 cups bread crumbs
Nutrition Info
- 124.6 caloriescarbohydrate: 14 gcholesterol: : -fat: 6.7 gfiber: 1.6 gprotein: 2.5 gsaturatedFat: 1 gservingSize: -sodium: 314.2 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Sauerkraut Carrot Balls
Directions
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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.
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.
Spread sauerkraut mixture evenly in a casserole dish and set aside to cool, about 1 hour.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place bread crumbs in a shallow bowl.
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.