Sauerkraut Carrot Balls Recipe

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.

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.

Spread sauerkraut mixture evenly in a casserole dish and set aside to cool about 1 hour.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place bread crumbs in a shallow bowl.

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.