Crispy Sauerkraut-Ham Fritters


For the crispy sauerkraut-ham fritters

  • 2 large baking potatoes, about 1 pound total
  • 1 Cup well-drained refrigerated fresh sauerkraut, about 6 ounces
  • 1 Cup finely chopped smoked ham, about 4 ounces
  • 1/4 Cup diced drained dill pickle
  • 3 green onions, finely chopped, about ½ cup
  • 1 Tablespoon minced fresh dill or ½ teaspoon dried dill
  • 1 egg, lightly beaten
  • 2 Teaspoons Dijon mustard
  • 3/4 Teaspoons salt
  • 1/4 Cup each: flour, fine dry breadcrumbs
  • 1/2 Cup dry breadcrumbs
  • Grapeseed or sunflower oil for frying

For the smoky mustard dill dip

  • 1/3 Cup mayonnaise
  • 1/4 Cup sour cream
  • 1 1/2 Teaspoon Dijon mustard
  • 1 Teaspoon hot smoked paprika
  • 1 Tablespoon chopped fresh dill


For the crispy sauerkraut-ham fritters

Pierce potatoes in several places.

Microwave on high (100 percent power), turning once or twice, until tender when pierced with a fork, about 8 minutes.

Let cool completely.

Put drained sauerkraut, ham, pickle, onions, dill, egg, mustard and salt into a large bowl.

Mix well.

Cut potatoes in half, then use a spoon to scoop the soft flesh into the bowl.

Mash potatoes roughly with a fork. Mix well. Add flour and ¼ cup breadcrumbs; mix gently until incorporated.

Shape 2 tablespoons of the mixture into a ball.

Place on a nonstick baking sheet.

Repeat to use the rest of the mixture.

Refrigerate until cold, at least 1 hour or up to a day.

Shortly before cooking, heat oven to 200 degrees.

Pour ½ cup breadcrumbs into a shallow dish.

Roll each ball in the crumbs to coat them on all sides.

To cook, pour enough oil into a large nonstick skillet to reach a depth of about ¼ inch.

Heat over medium until hot enough to smell but not at all smoking.

Reduce heat to low.

Add a single, uncrowded layer of the coated balls.

Cook, turning frequently with tongs or a slotted spoon (I use silicon tongs so I can be gentle with my turning), until beautifully golden and crisp on all sides, 7 to 8 minutes.

Adjust the heat under the pan to keep the balls from getting too dark.

Transfer fritters carefully to a paper-towel lined tray.

Set in the oven while you cook the other remaining balls.

Transfer finished fritters to a platter; serve hot with the dipping sauce

For the smoky mustard dill dip

Mix 1/3 cup mayonnaise, ¼ cup sour cream, 1 ½ teaspoons Dijon mustard, 1 teaspoon hot smoked paprika and 1 tablespoon chopped fresh dill.

Makes: about ½ cup.

This dip also goes well with crispy pretzels or the warm bready German-style pretzels sold in the freezer case.


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