Sauerkraut Balls Recipe

In a large skillet melt butter over medium-low heat. Add onion and cook until softened. Stir in ham corned beef and garlic. Cook mixture stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat stirring occasionally for 3 minutes.

Stir in sauerkraut parsley and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.

Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl whisk together the egg milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls dip them into the egg mixture and roll them in the bread crumbs.

Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm.