Deck the halls with my Jalapeño Sauerkraut Balls!
Tis’ the season to indulge a little and create the most drool-worthy appetizers you will ever have. My Jalapeño Sauerkraut Balls are packed with a kick of heat, zing of sauerkraut and fried to perfection. The best appetizer for this holiday season! You can even air fry these if you have one!
Oh! I almost forgot to tell you all, you can FREEZE these! I would highly recommend making a double batch, letting them cool and storing in a freezer gallon bag. When you are ready to chow down, simply warm in the oven at 325* for 25-30 minutes until warmed through.
Ready to make these amaze-balls?!
- First and foremost, make sure you cook your tater tots! Once those are cooked, smash them up in a large bowl
- Stir in the Cleveland Gnar Gnar Sauerkraut, flour, breadcrumbs, sat, pepper, and garlic powder
- Lastly, mix in the cream cheese, eggs and parsley
- It’ll take a few minutes to mix everything thoroughly, you want all of the ingredients to be fully incorporated
- Using you hands, roll golf-ball size portions
- Now, it’s time to dredge the balls!
- First bowl, flour
- Second bowl, whisk together the eggs + beer
- Third bowl, seasoned bread crumbs
- Roll the balls into the flour, then dunk in the egg/beer mixture, and lastly roll the balls in the bread crumbs.
- Place the sauerkraut balls into the freezer to firm up for about 30-45 minutes, they should be firm to the touch
Now, it’s time to fry!
In a dutch oven, or large pot, heat vegetable oil over medium-high heat until it is at frying temperature ( 350-375* ) If you don’t have a thermometer, don’t fret! Drop a small piece of bread into the oil, and see if it browns within a minute and you’ll know you are good to start!
Carefully drop a few sauerkraut balls at a time into the hot oil, and make sure to turn them over a few times while frying. It takes only 4-5 minutes max to get them nice and golden brown.
Remove from the oil and place on a paper towel, sprinkle with kosher salt while hot!
I prefer to serve these with a dijon mustard and a thousand island dressing!
