Kraut Fritters Recipes

Steps:

• In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.
• Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs.
• Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.

Steps:

• Crumble up the sausage meat and brown in a medium skillet over med-high heat,stirring to break up the meat.
• Drain and place in a large bowl.
• Stir in softened cream cheese, kraut, onions, mustard, bacon, and brown sugar until all is well-mixed.
• Cover and chill in freezer 10-15 minutes.
• Preheat oven to 350 degrees.
• Place crushed cheese crackers in a flat shallow dish.
• Roll the sausage ixture into abaout 2" balls, then roll in cracker crumbs to coat well.
• Line 2 medium or one large baking sheet with foil, then spray with cooking spray.
• Place the coated kraut fritter balls on baking sheets, and bake in 350 degree oven for 30-35 minutes until golden brown, turning once during the baking time. When you turn the fritters you may press down to slightly flatten for a flatter fritter.
• Remove from oven and let cool on sheets for 3-4 minutes, then remove to serving plate. Serve warm.
• Optional for dipping: Mix 3 oz softend cream cheese with 1/4 C coarse ground mustard and 2 T honey.

Steps:

• For the fritters: Cut the bacon and sausage into small pieces. Heat a medium sized frying pan on medium heat. Add the bacon and sausage and cook for 4-5 minutes or until the bacon is slightly crispy. Remove from the heat and let cool completely. You can keep the bacon fat that remains in the pan and add it to the mixture to add flavor. In a large mixing bowl, mix together the drained sauerkraut, mustard, breadcrumbs, 6 eggs and cheese. When the bacon and sausage is cool, add it to the sauerkraut mixture and mix well. The mixture should be a little firm. Add a little more breadcrumbs to form a nice tight mixture. Take three bowls, large enough to fit the a few of the fritters into, and keep them separate. Add the flour, salt, and pepper to one bowl, 2 beaten eggs to the second bowl and the breadcrumbs to the third bowl, and keep your bowls in this order. Take a few of the fritters, place in flour, and roll them around to coat all sides well. Next, dip the fritters into the egg, coating all sides, then remove to the bowl with the breadcrumbs. Roll them in the breadcrumbs and place on a plate while you do the others. Once you get all of them breaded you should place them in the refrigerator for at least in hour. Overnight is even better. You want them to be very cold so that they stay together easily. To Fry: Using a large Dutch oven or small stockpot, heat up the oil to 350º F. If you don't have a thermometer just take a little piece of breadcrumb and drop it into the pan. If it sizzles, then it's ready. Add the fritters one at a time leaving enough room for them to float around. If you put too many in at the same time the oil will cool too fast and the fritters will come out greasy and undercooked. Fry the fritters in the oil for about 5 - 6 minutes. Using a slotted spoon, carefully remove them and place on a plate lined with a paper towel. Continue to fry them until all of them are done. For the Dipping Sauce: In a small mixing bowl, combine the mayonnaise, honey, and mustard and mix well.

Steps:

• Preheat the oven to 400 degrees F.
• Place the brisket in a large pan with the pickling seasoning and enough water to fill the pan halfway. Cover and cook for 3 hours. Let cool partially, and then refrigerate to cool completely (for at least 3 hours total if you cut the brisket into pieces, or overnight if cooling it whole).
• Dice the brisket and puree in a food processor until a paste forms (some chunks are fine). Add the sauerkraut, cream cheese and Swiss cheese and mix well. Shape the mixture into little spheres the size of golf balls; set aside.
• In a large heavy-bottomed saucepan fitted with a deep-frying thermometer, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until the oil reaches 350 degrees F.
• In three separate containers put the flour, buttermilk, and breadcrumbs mixed with parsley. Take a sphere and coat in the flour, dredge in the buttermilk and then coat in the breadcrumbs. Repeat with the remaining spheres. Fry in batches--making sure all the fritters are submerged--until golden brown, 3 to 5 minutes.
• Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side.
• Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.

Steps:

• In a large bowl, combine the flour, salt and baking powder. Whisk the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in carrots. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by 2 tablespoonfuls into hot oil; press lightly to flatten. Fry until golden brown, about 1-2 minutes on each side. Drain on paper towels.