1 lb. Idaho potatoes, peeled, diced and cooked until tender
2 c. sauerkraut
1 c. small diced Bavarian ham
2 egg yolks
3/4 c. whole grain mustard
chopped green onions
2 c. all-purpose flour
2 eggs, beaten with 2 tbsp. milk
3 c. fine dried bread crumbs
oil (for frying)
1 1/2 c. sour cream
1 tbsp. finely chopped fresh parsley leaves

Rice the potatoes, using a food ricer, into a large mixing bowl. Add the sauerkraut, ham, egg yolks and 1/4 cup of mustard. Mix well and season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment-lined baking sheet. Freeze for 30 minutes.

Preheat the fryer. Season the flour, egg wash and bread crumbs with salt and pepper. Roll each sauerkraut ball in the flour, coating evenly. Dip each in the egg wash, letting the excess drip off. Finally, roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Drain on paper towels and season with salt.

In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper; mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.

Makes about 4 dozen.