Recipes

Crispy Sauerkraut-Ham Fritters

The Daily Meal Staff|

Crispy Sauerkraut-Ham Fritters
4.5 (2 ratings)
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If you're keeping your New Year's Eve bash small this year, then there's no need to go all out with the menu. Luckily, these crispy sauerkraut-ham fritters are easy to make and will have your guests asking for a second round in no time. This recipe by JeanMarie Brownson was originally published in the Chicago Tribune
Prep Time
25
minutes
Cook Time
20
minutes
Servings
20
Total time: 45 minutes
Ingredients
  • 2 large baking potatoes, about 1 pound total
  • 1 cup well-drained refrigerated fresh sauerkraut, about 6 ounces
  • 1 cup finely chopped smoked ham, about 4 ounces
  • 1/4 cup diced drained dill pickle
  • 3 green onions, finely chopped, about ½ cup
  • 1 tablespoon minced fresh dill or ½ teaspoon dried dill
  • 1 egg, lightly beaten
  • 2 teaspoon dijon mustard
  • 3/4 teaspoon salt
  • 1/4 cup each: flour, fine dry breadcrumbs
  • 1/2 cup dry breadcrumbs
  • grapeseed or sunflower oil for frying
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 1/2 teaspoon dijon mustard
  • 1 teaspoon hot smoked paprika
  • 1 tablespoon chopped fresh dill
Directions
  1. Pierce potatoes in several places.
  2. Microwave on high (100 percent power), turning once or twice, until tender when pierced with a fork, about 8 minutes.
  3. Let cool completely.
  4. Put drained sauerkraut, ham, pickle, onions, dill, egg, mustard and salt into a large bowl.
  5. Mix well.
  6. Cut potatoes in half, then use a spoon to scoop the soft flesh into the bowl.
  7. Mash potatoes roughly with a fork. Mix well. Add flour and ¼ cup breadcrumbs; mix gently until incorporated.
  8. Shape 2 tablespoons of the mixture into a ball.
  9. Place on a nonstick baking sheet.
  10. Repeat to use the rest of the mixture.
  11. Refrigerate until cold, at least 1 hour or up to a day.
  12. Shortly before cooking, heat oven to 200 degrees.
  13. Pour ½ cup breadcrumbs into a shallow dish.
  14. Roll each ball in the crumbs to coat them on all sides.
  15. To cook, pour enough oil into a large nonstick skillet to reach a depth of about ¼ inch.
  16. Heat over medium until hot enough to smell but not at all smoking.
  17. Reduce heat to low.
  18. Add a single, uncrowded layer of the coated balls.
  19. Cook, turning frequently with tongs or a slotted spoon (I use silicon tongs so I can be gentle with my turning), until beautifully golden and crisp on all sides, 7 to 8 minutes.
  20. Adjust the heat under the pan to keep the balls from getting too dark.
  21. Transfer fritters carefully to a paper-towel lined tray.
  22. Set in the oven while you cook the other remaining balls.
  23. Transfer finished fritters to a platter; serve hot with the dipping sauce
  24. Mix 1/3 cup mayonnaise, ¼ cup sour cream, 1 ½ teaspoons Dijon mustard, 1 teaspoon hot smoked paprika and 1 tablespoon chopped fresh dill.
  25. Makes: about ½ cup.
  26. This dip also goes well with crispy pretzels or the warm bready German-style pretzels sold in the freezer case.
 
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