Step 1

Place potatoes in a medium saucepan; cover with water. Bring to a boil over high heat and cook 15 to 20 minutes, or until tender; drain well and place in a large bowl.

Step 2

Mash potatoes until smooth; let cool 5 minutes. Add sauerkraut, onion, 1 egg, 1/2 cup flour, 1/3 cup breadcrumbs, the caraway seeds, salt, and pepper; mix well.

Step 3

In 3 separate shallow dishes, place remaining eggs, flour, and breadcrumbs.

Step 4

Form potato mixture into into 20 balls. Roll potato balls in flour, egg, and breadcrumbs, coating evenly on all sides.

Step 5

In a large pot over medium heat, heat oil until hot but not smoking. Fry potato balls in batches 2 to 4 minutes per side, or until golden brown. Drain on a paper towel-lined platter. Serve immediately.