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For years sauerkraut balls - deep-fried balls of sauerkraut and ground ham - have been a popular appetizer at many Akron restaurants, from upscale to casual. In 1996 they were voted Akron's official food.

Sauerkraut balls

Makes about 96

1 1/4 pounds ground ham (you may use a meat grinder or a food processor) 6 eggs 2 1/4 teaspoons granulated garlic or 1 teaspoon garlic powder 1 teaspoon black pepper 3/4 teaspoon cayenne pepper 1 medium onion, minced fine 5 pounds sauerkraut, drained and chopped 4 to 6 cups all-purpose flour 1 egg beaten with 1 cup milk Flour for coating Dry, unseasoned bread crumbs Oil for deep-frying

In a very large bowl, combine ham, eggs, garlic, peppers and onion. Add sauerkraut and mix well with your hands. Add flour a little at a time, kneading until the mixture is smooth and can be shaped into soft balls. Use only enough flour to achieve the proper consistency. The mixture will be sticky.

Pull off chunks of the mixture and roll between your palms to make balls the size of a golf ball. Place on cookie sheets and freeze until firm, about two hours. While frozen, roll in the flour, then in the egg-milk mixture, then in the bread crumbs. Freeze again and transfer to plastic freezer bags until ready for use, or fry immediately.

To fry, allow sauerkraut balls to stand at room temperature about 15 minutes. Preheat oil to 365 to 375 degrees. Fry a few at a time, until well browned and a fork easily pierces the center, about 5 to 8 minutes. Remove and drain on paper towels. If oil gets too hot, outsides will burn before the insides thaw and cook.

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