I grew up in Northeastern Ohio, and always loved sauerkraut balls, especially the ones I had in the bars when I was at Kent State University. I made these for a small Super Bowl party. We dunked in either Thousand Island salad dressing or horseradish sauce. I also served Reuben sandwiches and beer. What a great combo! I only wish I'd invited more guests, because we all ate too much! My husband, also a KSU alum, LOVED these. Our guests (not from Ohio) thought they were delicious. I followed this recipe to the letter, and it worked perfectly. I must say, it was helpful having one of my guests helping. She rolled the balls; I dipped and tended the fryer. Do not be tempted to make the balls bigger to speed up the process. With the batter they just get too big for the finger food they should be. Thanks to NC State Trooper for bringing me a taste of home!
Was this review helpful?
45 users found this review helpful
I grew up in Northeastern Ohio, and always loved sauerkraut balls, especially the ones I had...