Heat butter a large, deep skillet or Dutch oven, over medium heat.

When butter is melted, add ¼ cup of flour and whisk until flour is well-combined and pasty. Add beef broth slowly, continuing to whisk until a thick gravy forms.

Add Gnar Gnar Sauerkraut, sliced green onions, a dash of Worcestershire, and kosher salt and fresh pepper to taste. Stir until well combined and allow it to cook on medium-low heat until thick.

Spread the Gnar Gnar out on a sheet pan and place it in the refrigerator for 2 hours or in the freezer for 30 minutes. This will make it easier to roll into balls.

Remove from the refrigerator and make tablespoon sized balls by rolling the Gnar Gnar in your hands.

Dip the balls first in flour, then in the egg wash, and then in the panko.

After wiping out your skillet or Dutch oven, pour enough olive oil to cover the bottom of the pan. Heat oil over medium heat until it is shimmering but not smoking. Place the 3-4 Gnar Gnar balls at a time into the hot oil carefully and brown until deeply golden, turning often to prevent burning. Do not overcrowd the pan and do not add to oil that is not hot.

When the Gnar Gnar balls are cooked completely, remove them carefully and allow them to drain on a paper towel to absorb any oil.

Pile them on a platter and top with fresh parsley to serve! Mix 1/2 cup plain Greek yogurt with 1/2 cup sour cream and lots of fresh chives for dipping.

Note: we use white whole wheat flour as our house flour but conventional white flour and gluten-free baking mix also works very well, depending on your dietary needs. Also, if you would like a vegetarian option, replace the beef broth with vegetable broth. Enjoy!