Juicy Sauerkraut Fritters Recipe

I was well into my thirties before I tried sauerkraut in anything other than on a hot dog or with corned beef. That’s just how we ate it in our house growing up. When my neighbor suggested making fritters with it, I thought she was pulling my leg.

Turns out, these sauerkraut fritters are one of those happy accidents that make you wonder why you never tried them before. The tangy kraut mixed into a simple batter creates something that’s crispy on the outside and soft in the middle. And the best part? They’re way easier to make than you’d think.

What Kind of Sauerkraut Should I Use?

For these fritters, you’ll want to start with good quality sauerkraut from the refrigerated section of your grocery store rather than the shelf-stable canned variety. Fresh sauerkraut typically has better texture and a more complex flavor that works great in fritters. Before using it in the recipe, make sure to drain it really well and give it a gentle squeeze to remove excess moisture – this helps prevent soggy fritters. If you find your sauerkraut too tangy, you can give it a quick rinse and pat it dry, though keep in mind this will mellow out some of that classic sour flavor. Both traditional cabbage sauerkraut and specialty versions (like caraway-seasoned) will work well in this recipe.

Options for Substitutions

While sauerkraut is the star here and can’t be substituted, there’s room to play with other ingredients in these tasty fritters:

• Sauerkraut: This is the main ingredient that gives these fritters their unique taste – there’s really no good substitute here. Just make sure to drain it well!
• Smoked sausage: Any smoked German or Polish-style sausage works great here. You can even use hot dogs or frankfurters in a pinch, though they’ll give a milder flavor.
• Jarlsberg cheese: Swiss cheese makes a perfect substitute, or try Gruyere or Emmental – any good melting cheese with a nutty flavor will do the job.
• Whole grain mustard: Dijon mustard works well too, or try German-style mustard. Regular yellow mustard will work but won’t give you that same rich flavor.
• Panko breadcrumbs: Regular breadcrumbs can be used, though your fritters won’t be quite as crispy. You can also crush up plain cornflakes or crackers as an alternative.
• Bacon: You can swap in pancetta or even finely diced ham. For a lighter version, turkey bacon works too, though you’ll lose some of that smoky flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making sauerkraut fritters is dealing with excess moisture – make sure to drain and squeeze your sauerkraut really well, or you’ll end up with soggy fritters that fall apart during frying. When preparing the mixture, avoid overmixing the ingredients as this can make your fritters dense and tough instead of light and crispy. Temperature control is crucial during frying – if your oil isn’t hot enough (around 350°F), the fritters will absorb too much oil and become greasy, while too hot oil will burn the outside before the inside is fully cooked. For the crispiest results, don’t overcrowd the pan when frying (leave about an inch between fritters), and let them drain on paper towels for a minute or two before serving to remove any excess oil.

What to Serve With Sauerkraut Fritters?

These crispy, savory fritters pair perfectly with German-inspired sides that complement their tangy, smoky flavors. A simple beer mustard dipping sauce is my go-to accompaniment – just mix your favorite German mustard with a splash of dark beer. For a complete meal, serve these fritters alongside a crisp cucumber salad dressed with dill and sour cream, or go traditional with German potato salad tossed in a warm bacon vinaigrette. If you’re hosting a party, set up a condiment station with different mustards, horseradish cream, and spicy brown mustard so everyone can customize their fritters just the way they like them.

Storage Instructions

Keep Fresh: These tasty sauerkraut fritters will stay good in an airtight container in the fridge for up to 3 days. Place a paper towel in the container to absorb any excess moisture and keep them from getting soggy. They’re great for making ahead for parties or weekend snacks!

Freeze: Want to save some for later? Let the fritters cool completely, then place them in a freezer-safe container with parchment paper between layers. They’ll keep well in the freezer for up to 2 months. When you’re ready to eat, no need to thaw first!

Crisp Up: To get these fritters crispy again, pop them in the oven at 350°F for about 10-15 minutes if refrigerated, or 15-20 minutes if frozen. You can also use an air fryer at 350°F for 3-4 minutes. They’ll come out nice and crunchy, just like when they were freshly made!

Preparation Time	15-30 minutes
Cooking Time	11-15 minutes
Total Time	3 hours 26 minutes – 4 hours 15 minutes (including refrigerating time)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 110-125 g
• Fat: 150-170 g
• Carbohydrates: 200-220 g

Ingredients

For the fritters:

• 3 oz jarlsberg cheese (shredded finely)
• 16 oz sauerkraut (well-drained and squeezed dry for crispier fritters)
• 6 oz thick-cut bacon (cooked until crispy and crumbled, I like Oscar Mayer)
• 3 large eggs
• 1 large smoked sausage (finely diced)
• 2 tbsp whole grain mustard (adds a tangy kick)

For the breading:

• 1 1/2 cups all-purpose flour (I use King Arthur, for consistent results)
• 1/2 tsp black pepper
• 1 cup panko breadcrumbs
• 1 1/2 cups panko breadcrumbs (for a super crispy exterior)
• 2 large eggs (beaten lightly in a shallow dish)
• 1 tsp kosher salt

Step 1: Prepare the Sauerkraut and Meats

Begin by thoroughly draining a one-pound bag of sauerkraut, which should weigh 7-8 ounces after draining.

Place the drained sauerkraut in a large bowl and set aside.

Next, cut bacon and sausage into very small pieces.

Heat a medium skillet over medium heat until it is sizzling hot, then add the chopped bacon and sausage.

Cook the mixture until the bacon is crispy and the sausage is lightly browned, about 5-7 minutes.

Remove it from the heat and allow it to cool.

Make sure not to drain the rendered fat.

Step 2: Combine Ingredients

After the bacon and sausage have cooled, add them along with their rendered fat to the bowl of sauerkraut.

Stir in mustard, Panko crumbs, and grated Jarlsberg cheese.

Then, add 3 beaten eggs and mix everything thoroughly to ensure even distribution of ingredients.

Cover the mixture and refrigerate for at least three hours, or as long as overnight, to allow the flavors to meld.

Step 3: Form the Sauerkraut Balls

Once the mixture is thoroughly chilled, use your hands or a 2-tablespoon cookie scoop to form one-ounce balls.

Ensure the balls are tightly formed to prevent frustration during the breading step.

Set the formed balls on a plate or dish, cover lightly to keep them moist, and refrigerate for at least one hour or up to four days.

Step 4: Bread the Fritters

When ready to bread the fritters, prepare three bowls: Bowl 1 with flour, kosher salt, and pepper (stir to combine); Bowl 2 with beaten eggs; and Bowl 3 with Panko crumbs.

Remove the sauerkraut balls from the refrigerator; they should be cold and firm.

For each fritter ball, roll it in the flour mixture (Bowl 1) and shake off excess, then dip it in the beaten egg (Bowl 2), and finally roll it in the Panko crumbs (Bowl 3).

Place the breaded fritters on a plate until a batch is ready.

Step 5: Air-Fry the Fritters

Place the breaded fritter balls in the bottom of your air fryer basket, ensuring space around each ball for air circulation.

Set the air fryer to 360°F (180°C) and cook for 11 minutes.

For evenly golden and perfectly round fritters, carefully turn them halfway through the cooking process.

When done, remove the air-fried sauerkraut fritters to a wire rack to cool slightly.

Step 6: Serve and Enjoy

Serve the warm fritters with your choice of Honey Mustard, Whole Grain Mustard, and/or Honey-Mustard Sauce for dipping.

Enjoy your crispy, savory sauerkraut fritters as a delightful appetizer or snack!