Sauerkraut Carrot Balls

Ingredients

• 2 cups sauerkraut, chopped and drained
• 1 cup shredded carrot
• 3 tablespoons spicy mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ground cumin
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon ground turmeric
• 1 pinch ground cayenne pepper
• 1 teaspoon garam masala
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 6 tablespoons all-purpose flour, or as needed
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 6 cloves garlic, minced
• 1/2 cup water, or as needed
• Oil for frying
• 2 cups bread crumbs

Directions

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.