Ohio is home to more than one kind of sauerkraut ball! Akron-style uses ham and a roux while Cincinnati-style is made with sausage and cream cheese. Alternatives to pan frying: Spray with cooking spray and fry in an air fryer at 400 F for about 5 minutes, or spray and bake in oven at 375 F for 15 to 20 minutes.
In a medium skillet, melt butter over medium heat. Add onion and cook until golden brown, 5 to 7 minutes. Whisk in flour and cook another minute or two, whisking constantly. Whisk in milk and let thicken a few minutes while continuing to whisk. Transfer to a medium-sized bowl and stir in the sauerkraut, ham, parsley, garlic powder, paprika, Worcestershire sauce, eggs, and ¼ cup of the bread crumbs.
In a shallow bowl, place remaining ½ cup of breadcrumbs. Form sauerkraut mixture into 1½-inch balls. Roll each ball in breadcrumbs until coated. Set aside on a tray and place in fridge until ready to fry.
In a large skillet, heat about a ½ inch of vegetable oil to 350 F. With tongs, carefully lower a ball into the hot oil, frying until golden brown, about a minute. Flip and fry opposite side. Remove from oil and place on paper towels to drain. Adjust temperature if needed, then continue with batches of three to five balls at a time. Continually adjust temperature as needed to maintain 350 F. Serve immediately, with dipping sauce of choice. Makes approximately 15 to 28 balls.
Per serving: 253 calories, 13.5 grams fat (5 grams saturated fat), 87 milligrams cholesterol, 795 milligrams sodium, 23 grams total carbohydrates, 2.5 grams fiber, 10 grams protein.
