Sauerkrautballs with a Mustard-Peanut-Maple Dip “Vegetarian Borreltime”
Have you ever been to the Netherlands? Yes? Have you ever sit in a bar starting from around 18:00-19:00 ending to 22:00? Well, then you might have seen a group of smiling people sitting around a wooden blak of little fried balls, cheese sipping on some beer. The perfect snack recipe comes here
Well, in the Netherlands this friendly gathering is called BORREL and it is an after-work drink with colleagues and friends in which you talk about all different kinds of stuff, get stories of work and make connections with the people you see every day at your workplace.
If you have been to the Netherlands and tried some traditional (commercial) food there than you also know that they love one thing: FRYING EVERYTHING. That also reflects on the classic food served on the “borrelplank”. What you almost find everywhere is the so-called Bitterballen. Fried meatballs with cheese that you dip into mustard. For vegetarians, you mostly find a delicious mushroom version.
That wasn’t enough for us! We want to add another version to the Plank- the sauerkrautballs. The super hearty, fried richness of the balls, combined with the light sourness of the Sauerkraut just makes up the perfect combination. I used classic Sauerkraut for this recipe which is the perfect fermented crunchy kraut for a unique bite.
And next to it: sauerkraut is simply in season at the moment and with the dutch name “zuurkool” also deeply rooted in the dutch culture. Our goal is to bring it into a new context. Not only make it seen as a winter dish, mashed under potatoes and eaten with the so-called “rookworst”.
Well, we gave this a try and were simply amazed by the combo – Friends drinking evening approved !!!
VEGAN ABSOLUTELY POSSIBLE
So here is how you do it:
1. Start with mixing the SauerCrowd, finely cut onion spices, flour, cream cheese, bread crumbs, and white wine.
2. mix until everything is equally combined. Taste and season after your preference, remember afterward it will be less intense in seasoning if you fry it.
3. Place the dough in the fridge for around 10 minutes, take out and form balls in your hands. This can get messy, simply have fun with it 🙂
4. If you’re a perfectionist you can now place them on a cloth and freeze them for up to 2 hours for an easier coating, you can absolutely try it without freezing them, just be fast than.
5. In one bowl, either place the egg or the flax egg mixture, in the other add the panko mixture. Now dip the balls first in the wet than the dry mixture.
5. Now, the frying part. Heat the oil in a medium-sized pan, test the heat with a wooden stick. It’s ready when you see small bubbles forming.
6. Now start placing the balls into the hot oil and gently turn them. When they are golden brown, approx. after 3 minutes, take them out and place them on a paper towel to get rid of access fat.
7. Now mix everything for the sauce together until you receive a smooth texture and don’t wait too long to serve them. They are best when warm.