Sauerkraut Carrot Balls

Sauerkraut Carrot Balls

Emma Beckers

"These balls are a great way to get rid of left over sauerkraut and they are simply delicious! Serve warm."
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1 h 42 m servings 125 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Spread sauerkraut mixture evenly in a casserole dish and set aside to cool, about 1 hour.
  4. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place bread crumbs in a shallow bowl.
  5. 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.


  • Cook's Notes:
  • If the sauerkraut is not well chopped, run the entire sauerkraut mixture through a food processor using the slicing blade to make it finer, so it will hold together better.
  • Substitute 1 1/2 tablespoons dry mustard for the spicy mustard if desired. Use vegetable stock instead of the water if preferred. Use avocado oil instead of vegetable oil for a healthier frying option if desired.
  • If you don't have bread crumbs, grind any type of multi-grain or tortilla chips in a food processor into fine crumbs.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.


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These were a bit time consuming but really good. I am a huge fan of cumin but thought there was a little too much in these. I suggest using half the amount the recipe calls for. To speed the coo...

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