My friend Jim, whose nativity in Akron, Ohio is an anomaly in these parts, introduced us to this delicacy. I am sure these tasty, fried treats were created by a frugal German-American housewife since Jim and I, traveling the length of Germany last November could find no trace of them in the old country. Nonetheless, they are to Akron what the chicken wing is to Buffalo, but not as widely known.
- One pound of meat (ham, sausage, or corned beef) minced, or a mixture
- One quarter cup of onion, minced
- One can of sauerkraut, chopped and squeezed dry
- One cup of breadcrumbs
- One quarter cup of all-purpose flour
- Four ounces of cream cheese, softened
- One half teaspoon of ground mustard
- One teaspoon of oregano
- One tablespoon of parsley, minced
- One egg
- One quarter cup of whole milk
- Sea salt and freshly ground black pepper
- Egg and additional breadcrumbs for frying
Blend the flour, cream cheese, milk and egg, then add the remaining ingredients. Mix thoroughly with your hands. Chill for an hour and form balls about the size of ping pong balls. When ready to cook, dip into a beaten egg, roll in breadcrumbs, and fry in peanut oil at 375 degrees.
But First... 