Crispy Sauerkraut Fritters

At last, after 1 month of waiting, my lacto fermented sauerkraut is ready and it is delicious, crunchy, and sour. I rarely eat sauerkraut and never knew homemade could be so yummy. Adding it into crispy fritters with smoked sausage and bacon makes it extra scrumptious. Although I might have lost some of the lacto fermentation beneficial nutrients, the fritters are worth the loss. They are crispy and tangy, and with the honey mustard sauce, they're quite addicting. I could easily scarf down half a dozen, maybe more, in one sitting.

homemade lacto fermented sauerkraut

Crispy Sauerkraut Fritters

adapted from NEW GERMAN COOKING by Jeremy and Jessica Nolen

Note: The recipe says to refrigerate overnight the uncooked balls that are already coated in flour, egg, and breadcrumbs because the colder they are the better they will fry. I eliminated the overnight chilling. I formed the balls, then chilled them for 3 hours until firm before coating and deep frying. They fried very well, didn't crumble at all, and they are very crispy.

sauerkraut balls
4 strips thick cut smoked bacon, finely diced
6 ounces smoked sausage, finely diced
1 pound homemade or store-bought sauerkraut, drained
1 cup panko breadcrumbs
1 cup grated Swiss cheese (Emmentaler or Gruyère)
2 lightly beaten eggs
2 tablespoons spicy Dijon mustard

coating
1½ cups all-purpose flour
½ teaspoon fine sea salt (I omitted this)
¼ teaspoon round black peppercorns (I omitted this)
3 well beaten eggs
1½ cups panko bread crumbs

for deep frying
light olive oil 

sauce
1  cup mayonnaise
2 tablespoons honey
½ cup whole-grain prepared mustard

• Prepare the sauerkraut balls: In a saucepan over medium heat, cook bacon and sausage until bacon is crisp and sausage is lightly brown. Leave to cool completely; do not drain - the rendered fat will add flavor to the fritters.
• In a large bowl, mix together sauerkraut, bread crumbs, cheese, eggs, andmustard; mix well. Using a 2-tablespoon ice cream or cookie scoop, scoop out golf ball size portions. Form into tight and neat balls. Chill until firm, about 3 hours. Or, coat with coating ingredients, cover, and chill in the refrigerator overnight.

• Prepare the coating: Mix flour, salt, and pepper, and place in a flat container or bowl. Pour the eggs in a separate container, and the breadcrumbs in another. Coat each ball in flour first, shaking off excess, then dip in eggs, then panko. Repeat with the rest of the balls. 
• Deep fry: Heat 3 inch deep oil in a medium cast iron pot to 350°F. Fry fritters in batches until golden brown. Drain on paper towels. Transfer into a serving platter.
• Prepare the sauce: Mix ingredients together until smooth.