German Oktoberfest Balls

Step 1 -Line a baking tray with parchment paper.

Step 2 -In a large pot, add the potatoes.

Step 3 -Add enough of the water to cover the potatoes by 1 inch.

Step 4 -Place the pot over high heat and bring the water to a boil.

Step 5 -Reduce the heat to medium and simmer the potatoes until they are easily pierced through with a knife, about 15-20 minutes. Prepare an ice bath.

Step 6 -Drain the potatoes and immerse them in the ice bath.

Step 7 -Peel the potatoes once cool enough to handle.

Step 8 -Squeeze as much liquid from the sauerkraut as possible.

Step 9 -Into a large bowl add the potatoes, the sauerkraut, the egg, 1/4 cup of the breadcrumbs, 2 tablespoons of the parsley, the salt, the pepper, and the paprika and mash with a fork until thoroughly mixed and the potatoes are mostly mashed.

Step 10 -Spread the remaining breadcrumbs on a plate.

Step 11 -Form the potato mixture into golf-ball-sized spheres, about 1/8 cup of the mixture per ball.

Step 12 -Roll the potato spheres in the breadcrumbs until they are fully-coated.

Step 13 -Place the potato balls on the prepared tray and refrigerate until firm, about 30 minutes.

Step 14 -In a skillet over medium-high heat, heat about 3/4-inch of the oil to 350 degrees F.

Step 15 -Add the potato balls in batches to the hot oil and cook until golden-brown, about 2-3 minutes per side.

Step 16 -Transfer the cooked balls to a paper-towel-lined plate to drain.

Step 17 -Repeat the frying process with the remaining balls.

Step 18 -Serve hot with the dipping sauce, garnished with the extra parsley